Last night I roasted a huge bunch of vegetables – I plan to use them for all kinds of things over the next couple of days. But I thought I start simply to bring out the great flavours of the ingredients.

Beetroot and Pumpkin Salad

Beetroot and Pumpkin Salad

  • 1 large beetroot per person
  • 1/6 of a small pumpkin per person
  • 2 handfuls of salad leaves per person
  • 4 1/2″ cubes of goat cheese per person
  • 1 teaspoon of balsamic vinegar per person
  • 1 teaspoon of olive oil per person

You can multiply this recipe to serve as many as you like, since I was just serving me it was a lot easier.

Preheat the oven to 180 oC and chop the beetroot into smallish cubes, add to a roasting tray. Place in the oven for around 30 minutes.

In the meantime chop the pumpkin into similar sized cubes. After the 30 minutes is up add the pumpkin into the roasting tin and place back in the oven.

15 minutes later once the edges of the pumpkin are starting to brown remove the roasting tray from the oven and leave to cool for a while.

To plate up places the salad leaves on the plate, and top with goats cheese, pumpkin and beetroot chunks. Mix the balsamic vinegar and olive oil together and then drizzle over the salad.

Serve and enjoy!

The thing I loved about this recipe is that I roasted a lot of vegetables (half a pumpkin, 4 large beetroot and a parsnip) all at the same time. Now whenever I fancy a salad – I can make a really good one in minutes!