Roasted Pumpkin Beetroot and Feta Salad

Roasted Pumpkin Beetroot and Feta Salad


  • 450g can of whole baby beets
  • 1kg pumpkin
  • 120g baby spinach
  • 1/2 red onion finely sliced
  • 50g feta
  • Roasted sesame dressing


  1. 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.
  2. Drain juice from baby beets. Cut larger beets in half and leave small ones whole. Place on baking tray in oven and brown.
  3. 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

About Melissa Frohloff

Melissa is Bush 'n Beach Fishing magazine's celebrity chef. She is happy to share all her tasty recipes.

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