Warm Roasted Pumpkin, Avocado & Beetroot Salad
This amazing beetroot combines the warm and homely flavours of roast pumpkin, avocado and beetroot made extra tasty with a basil and red wine vinegar dressing. It makes a truly delicious salad. I love to serve this salad with a leg of roasted rosemary lamb, or quite simply on its own as a starter to a meal. The good tasting Golden Circle beetroot lifts this salad to a new level that will match any dinner or lunch occasion!
500g pumpkin, peeled, seeded and cut into wedges
1 tsp olive oil
Freshly ground pepper & salt, to taste
80g baby spinach
1 avocado, peeled, seeded and sliced
½ cup basil leaves
850g can GOLDEN CIRCLE Whole Baby Beets , drained & sliced in thirds
2 tbsp slivered almonds, lightly toasted, optional
50ml red wine vinegar
125ml olive oil
1 tsp honey
Freshly ground pepper & salt
- Place pumpkin wedges on a lined baking tray and lightly brush with oil. Generously season with freshly ground pepper and salt and roast in a preheated oven of 200°C for 30 minutes, or until pumpkin is soft and lightly golden in colour.
- Meanwhile, prepare dressing by combining ingredients together in a jar and shaking well.
- Arrange the spinach, avocado, basil and pumpkin in layers onto serving plates or alternatively, place together in a serving bowl and toss. Add the GOLDEN CIRCLE beetroot and sprinkle with almonds. Pour dressing over the salad and serve immediately.
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