Pumpkin and beetroot salad

This is a delicious winter salad.

Pumpkin and beetroot salad


Serves 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 281kj
Protein 1.3g
Total fat 4.4g
- saturated fat 0.7g
Carbohydrates 4.7g
- sugars 4.3g
Fibre 2.0g
Sodium 101mg

Click the vegetable name below to learn more about it: