Roast Beetroot  – & Pumpkin Salad

Ingredients

• 2-4 cups baby spinach (washed)
• 1 beetroot peeled and cut into cubes
• 1 cup pumpkin cut and cut into cubes
• 1 avocado, peeled and de-pipped, cut into cubes
• 2 tablespoons pine nuts
• 100gm feta cheese
• 10 black olives
• ⅛-¼ cup coconut oil for cooking

Method

1. Place the beetroot, pumpkin into into a roast pan. Drizzle over the coconut oil and bake in a moderately hot oven (170C) for ¾ hour.
   
2. For the last ¼ hour add the pine nuts so they are slightly roasted.
3. Prepare the spinach leaves on a large place and add the vegetables with the pine nuts once cooked.
4. The vegetables should be slightly soft, not too soft. I like mine with a little bit of crunch left.
5. Add the avocado, feta cheese and olives.
6. Drizzle the cooking oil over the finished dish and enjoy.

Julie Dargan

RN, ND, BHSc, Author & Speaker