Roast Beetroot  – & Pumpkin Salad

This roast beetroot pumpkin salad is a great hit with the whole family.

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


Julie Dargan

RN, ND, BHSc, Author & Speaker