Beetroot, Pumpkin & Feta Salad
It's no secret that I am not the biggest eater of meat. Although I do eat the stuff, I don't require it to feature on my dish at every meal much less every day. I am mostly happy with a range of colourful veggies, earthy flavours, and good quality bread to suit! Last Friday, I shared the recipe for my favourite marinated feta and this salad is the perfect way to use both the feta and the oil for dressing. Even though pumpkins and beets typically feature in winter salads, this could be my favourite salad all year round, and is especially beautiful with Christmas lunch!
Happy Friday!
Beetroot, Pumpkin & Feta Salad
60g washed and dried rocket (arugula) 150g roasted cubed pumpkin 150g (or one large) fresh beetroot 80g marinated fetta 2 tablespoons toasted flaked almonds (Optional)
Boil one large beetroot with the skin on for approx. 30 to 40 mins, or until you can pierce to the centre with ease.
While the Beetroot boils, cut 150 grams pumpkin into cubes. Lightly spray with rice bran oil and baked on 160C for 25 mins or until you can pierce pumpkin cubes with ease.
Once the Beetroot is cooked to the centre, rinse with cold water and peel. Cut into cubes.
Begin to layer the salad starting with the washed and dried rocket (arugula), then the pumpkin, beets, and 80 grams of crumbled marinated feta.
Using the oil that the feta has marinated in, drizzle 3 tablespoons of olive oil, a squeeze on half a small lemon. Finish with a light grind of salt and pepper and top with toasted almonds or pumpkin seeds. Serve with some killer fresh bread, and Presto! The yummiest Christmas salad on the table!
