Bush ‘n Beach Fishing Magazine Location reports & tips for fishing, boating, camping, kayaking, 4WDing in Queensland and Northern NSW
Roasted Pumpkin Beetroot and Feta Salad
Ingredients
- 450g can of whole baby beets
- 1kg pumpkin
- 120g baby spinach
- 1/2 red onion finely sliced
- 50g feta
- Roasted sesame dressing
Method Roasted Pumpkin Beetroot and Feta Salad
- Preheat oven to 180C. Line tray with baking paper. Peel pumpkin, roughly chop into 2cm portions. Lightly coat with olive oil and season with salt. Spread out on a baking tray and cook in oven. Toss occasionally. Cook until golden and tender.
- Drain juice from baby beets. Cut larger beets in half and leave small ones whole. Place on baking tray in oven and brown.
- Allow pumpkin and baby beets to slightly cool. Place baby spinach on a serving plate. Scatter pumpkin, beetroot and red onion on top. Crumble with feta and drizzle with roasted sesame dressing to serve.
Prep time: 10 min
Cook time: 25 min
Serves 8
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Method Roasted Pumpkin Beetroot and Feta Salad
Preheat oven to 180C. Line tray with baking paper. Peel pumpkin, roughly chop into 2cm portions. Lightly coat with olive oil and season with salt. Spread out on a baking tray and cook in oven. Toss occasionally. Cook until golden and tender.
Drain juice from baby beets. Cut larger beets in half and leave small ones whole. Place on baking tray in oven and brown.
Allow pumpkin and baby beets to slightly cool. Place baby spinach on a serving plate. Scatter pumpkin, beetroot and red onion on top. Crumble with feta and drizzle with roasted sesame dressing to serve.
Prep time: 10 min
Cook time: 25 min
Serves 8
