Pumpkin and beetroot salad
This is a delicious winter salad.
2 cups mesclun leaves
2-4 baby beetroot, cooked, and sliced into quarters
½-1 cup cooked pumpkin, diced
¼ cup lemon vinaigrette
1 lemon sliced into wedges, for garnish
Place mesclun on a serving dish. Add beetroot and pumpkin and toss.
Serve with lemon vinaigrette and garnish with lemon wedges.
To cook beetroot:
Place beetroot in a saucepan of cold water.
Bring to the boil. Reduce heat and simmer until cooked when tested with a skewer.
Remove from saucepan and cool.
Time for cooking will depend on size of beetroot.
Alternatively, use roast beetroot.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||1.3g|