Student Recipe: Beetroot, Pumpkin and Fetta Salad

Posted on August 25, 2016 by Sarah Price

salad

This is a super easy, super healthy, super tasty salad that is both filling and nutritious.It can be a main meal on its own or a delightful side dish to steaks, cutlets or any other “ hero”  meat or fish dish. Also perfect to bring to barbecues or when you have to” bring something” to a dinner party but don’t know what.

Serves 2 as a main or 4 as a side dish

Ingredients

2 Raw beetroots

500g of butternut pumpkin

200g Rocket and/or baby spinach ( the pre made bags from the supermarket are ideal)

180g Good quality fetta or goats cheese**

50g toasted pinenuts (optional)

Balsamic vinegar

Method
1. Peel  and chop 2 beetroots into rough 5cm squares
2.Place in a medium baking dish , coat in olive oil and salt and pepper
3.Bake in oven for 180 degrees for around 40 minutes, turn after 15 minutes
4.In a separate dish , remove ski n and chop pumpkin, also coat in olive oil and salt and pepper .
5.Bake for around 30 minutes at 180 degrees*
6. Place Rocket in large salad bowl
7. Add chopped fetta or goats cheese**
8. Toast pinenuts in small frypan until golden brown with a dash of olive oil
9.Toss in roasted vegetables and pinenuts
10.Sprinkle with Balsamic vinegar.
11.Toss and serve

 

*You can bake them in same oven , but depending on your oven , beetroot will always take a bit longer. Alternatively, you could use the pre cooked beetroot in the plastic bags in the veggie section of your supermarket, but you can’t beat freshly roasted beetroot. Avoid using tinned beetroot if you can

** Always opt for good quality cheese. Goat’s cheese is expensive but has a smoother, creamier, luxurious flavour and texture. Feta is just as good, but if you go for fetta go for the good stuf, not the cheap stuff.

Posted in Brain Food, Recipe


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