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YOUR GO-TO GUIDE FOR HEALTH & LIFESTYLE

YOUR GO-TO GUIDE FOR HEALTH & LIFESTYLE

Snacks & Sides

Snacks & Sides

Snacks & Sides

Roast pumpkin and beetroot salad

Roast pumpkin and beetroot salad

Roast pumpkin and beetroot salad

SERVES 4

SERVES 4

SERVES 4

20 mins

20 mins

20 mins

Easy

Easy

Easy

/

/

This roast pumpkin and beetroot salad serves 4 as a side salad or 2 as a light and healthy main meal. We love serving this dish with a side of toasted sourdough bread.

SERVES 4

SERVES 4

SERVES 4

SERVES 4

20 mins

20 mins

20 mins

Easy

Easy

Easy

Ingredients

Ingredients

Ingredients

Ingredients

150 grams purple beetroot (peeled and chopped)
1 1/2 tbsp olive oil (+ extra to serve)
300 grams butternut pumpkin (peeled, deseeded and chopped)
1 tsp paprika (or to taste)
250 grams fresh salad leaves
80 grams goats cheese (cubed)
1/2 cup activated pecans (or sunflower seeds to make nut free)
1-2 tbsp lemon juice
Salt and pepper (to taste)

Method

Method

Method

Preheat oven to 180 degrees C.
Arrange chopped beetroot on a lined baking tray. Drizzle with 1 tbsp olive oil and bake for approx. 15 minutes.
Add chopped pumpkin to the baking tray, drizzling with additional 1/2 tbsp olive oil and paprika. Bake for approx. 20 minutes or until tender. Allow to cool slightly.
Add salad leaves to a large bowl and gently mix through the roasted vegetables, goat’s cheese and pecans.
Lightly drizzle with olive oil and lemon juice, and season with salt and pepper.

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Stay up to date with special offers, exclusive recipes and many more health tips.

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Our Story

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© 2024 Healthy Luxe.