Roast Pumpkin and Beetroot Salad

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A tasty warm spring salad, with vitamin packed beetroot and pumpkin.


  • 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


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.

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.