Summer Wrap: Roasted Pumpkin and Beetroot Salad Recipe

Summer Wrap is a series of my highlights and favourites from summer. A collection of eating,drinking and dining that captures the sunny warm weather of a Perth summer to a T. To start the series off I have a recipe that I have made many times this past summer and one which can easily be adapted for the cooler months of the year as well!

Over the summer I finally had some time to attempt a salad recipe I had been wanting to try and make for a few months – A roasted beetroot and pumpkin salad with goats cheese. After a quick search on the internet I settled on a recipe from Seasons of the Sun. I had tried this salad on a few occasions over the past year and had enjoyed it each time.

Ingredients

500g Pumpkin, cut into small chunks
500g Beetroot, peeled and cut into small chunks
100g Goats Cheese
Handful Pine Nuts (toasted or fresh)
Fresh Spinach
Olive Oil
1 clove of garlic, crushed

*Note: I chose to omit the nuts and go for extra roasted veggies

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Method

Preheat oven to 200°C.
Place beetroot and pumpkin chunks on a roasting tray.
Cover in garlic and olive oil then roast in oven for 45 minutes or until tender, turning occasionally.

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Place a handful of spinach on each plate and top with roasted vegetables.
Crumble a generous amount of goats cheese over along with toasted or fresh pine nuts.
Finish with a drizzle of olive oil over each plate.

Finished Product

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I love this  salad! I have made it since this time with a wider range of roasted vegetables (red onion and bell peppers are good additions). I also plan to add meat to the salad in the future should I want some protein in the dish.

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