Pumpkin and Beetroot salad Recipe

There is just something about all these flavors that just click! I use pumpkin, Beetroot and Feta cheese in a quiche filling too and let me tell you, it is delicious! I call it My Autumn Quiche. There is also a pizza that Col’Cacchio makes called The Green Genie which has similar ingredients. So these flavors work!

The lovely thing about this salad is that it can easily serve as a meal on it’s own. Making it perfect for a light summer lunch or dinner. I serve mine with Gluten Free crumbed chicken fillets. It pairs really well together.

The salad is quick to make, minus the time for roasting the pumpkin which is about 35minutes. I cheat and buy already cooked beetroot pieces from Woolworths, just because I don’t enjoy having stained fingers! ( I know, ninny!) I hope you enjoy this recipe and let me know if you try it!

Pumpkin and Beetroot Salad by Bonnie van Esch ©2020

  • Servings: 4-6
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

A Delicious salad that can be enjoyed in any season!


It is filling enough to serve as a meal on it’s own, or delicious served with crumbed chicken fillets

Ingredients

*500g pumpkin

*450g cooked beetroot

*80g wild rocket

*1 disc plain feta cheese

*1/4 cup cranberries

*2 Tbsp roasted seeds(pumpkin,sesame, sunflower)

*sprinkle of pecans

*1 small red onion sliced

Dressing Ingredients:

*3 Tbsp balsamic vinegar

*1 tsp honey

*1/2 tsp fresh crushed garlic

*1 tsp olive oil

*1 tsp fresh lemon juice

Directions

1.Sprinkle some olive oil over the pumpkin cubes and a sprinkle of thyme. Cook the pumpkin cubes at 180°c for 35 min.

2. I use already cooked beetroot, but you can steam or roast your own.

3. On a salad platter, layer the rocket, then the beetroot, feta cubes, red onion slices, pecan nuts, roasted seeds, cranberries and roasted pumpkin.

4. Add the dressing ingredients to a jar and mix. Sprinkle over the salad at serving time.

Published by Bonnie

Hello. My name is Bonnie. Welcome to my page. I have been an avid baker for about 20 years. Of those years, seven have been gluten-free baking. I discovered I had a chronic intolerance to gluten and began experimenting with converting my all time favorite recipes into gluten-free ones. I also have developed my own recipe repertoire. I am married and have two children. My husband and son are not gluten intolerant but my daughter is. She has also been the motivation for persevering in creating recipes we both can enjoy. My journey has taught me so much and I know many others can benefit from my experience. My hope is that you will find something you can order that you have missed and longed for being gluten intolerant or celiac. Or perhaps you just want a healthier option as I also offer alternatives to some of my orders such as sugar free, grain free and low carb. I share my experience and story in more detail on my Instagram page. (@bonniesGFbakery) Please feel free to follow me there. Located in Somerset West, Western cape, South Africa. I deliver to the Helderberg basin area which includes Somerset West, Gordans Bay and Strand.

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