Friday, October 2, 2009

Sample recipe: Roast beetroot & pumpkin salad with feta & honey dressing

This colourful dish looks brilliant on a large platter. It can be served either hot or at room temperature (and goes really well with barbecued meat, too).

6 beetroot, peeled and chopped into bite-sized pieces

1/2 crown pumpkin, peeled and chopped into bite-sized pieces

olive oil spray

6 cups rocket or baby spinach leaves

50g feta cheese


2 tablespoons runny honey

4 tablespoons red wine vinegar

1/3 cup olive oil

salt and pepper to taste

Preheat the oven to 200°C. Arrange the beetroot and pumpkin on a large baking tray (or two) and spray with a little oil. Roast for about 30 minutes until tender and starting to caramelise. Remove from the oven and arrange on a large platter. Scatter the salad leaves over, then crumble the feta and sprinkle over. Combine the dressing ingredients, mix well and pour it over the salad. Gently toss to coat.

Serves 8–10 as part of a shared meal

copyright: Niki Bezzant 2009. From Eating In: fabulous food for friends and family

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