Beetroot and pumpkin salad

Try this combo of two trendy vegetables - great with lamb or beef.

Beetroot and pumpkin salad

Ingredients

Serves 4

2 cups diced roast pumpkin
2 cups diced boiled beetroot
1-2 Tbsp roasted cashew nuts
¼ cup vinaigrette

Method

Place pumpkin and beetroot in a bowl.
Sprinkle with cashew nuts, drizzle with vinaigrette and serve.

Left image: Roast vegetable and chicken salad [see our recipe]
Right image: Beetroot and pumpkin salad

Nutrition Information Panel

Per Serving [4 Serves]
Energy 724kj
Protein 3.2g
Total fat 12.2g
- saturated fat 1.9g
Carbohydrates 11.6g
- sugars 8.8g
Fibre 2.9g
Sodium 180mg

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