Roast Beetroot & Pumpkin Salad

By Julie Dargan | Recipes

Feb 18

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

It is just divine and something that the whole family enjoys.

I hope you and your family do also.

Julie xx

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
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.

For the last ¼ hour add the pine nuts so they are slightly roasted.

Prepare the spinach leaves on a large place and add the vegetables with the pine nuts once cooked. The vegetables should be slightly soft, not too soft. I like mine with a little bit of crunch left.

Add the avocado, feta cheese and olives. Drizzle the cooking oil over the finished dish and enjoy.

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About the Author

Julie Dargan RN, ND, BHSc works with Successful, Busy, Menopausal Women find relief from hot flushes and night sweats, & lose weight gained in their middle years, through diet and lifestyle changes.

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