Pumpkin and beetroot salad

This is a delicious winter salad.


Pumpkin and beetroot salad


Serves 2-4

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]
Energy 564kj
Protein 2.1g
Total fat 8.5g
- saturated fat 1.3g
Carbohydrates 11.1g
- sugars 9.2g
Fibre 3.8g
Sodium 191mg

Click the vegetable name below to learn more about it: