Pumpkin, Beetroot and Parmesan Salad


I love this colorful and tasty salad…it can be served during any season…. for lunch or as a light meal. To give it more volume, I sometimes add crispy bacon for that added taste!!   I hope you enjoy oxo

INGREDIENTS

100ml olive oil
¼ cup balsamic vinegar
1 tablespoon brown sugar
2 cloves garlic, thinly sliced
½ teaspoon smoked paprika
500g baby beetroot, trimmed, cut into wedges
500g pumpkin, cut into 1cm thick slices
2 tablespoons chopped flat leaf parsley
salt and freshly ground black pepper, to taste
60g rocket leaves
1/3 cup toasted pine nuts
125g pack Perfect Italiano Shaved Parmesan Cheese

METHOD

1. Combine half the oil, 1 tablespoon balsamic vinegar, sugar, garlic and smoked paprika together.
2. Coat beetroot in half the balsamic mix and place in a baking paper lined baking dish. Coat pumpkin in remaining balsamic mix and place in a separate lined baking dish. Bake at 180°C for 30 minutes or until tender.
3. Combine remaining olive oil and balsamic vinegar, parsley and seasonings to make a dressing.
4. Toss cooked vegetables, rocket and dressing, until well coated. Divide between serving plates and sprinkle with pine nuts and Shaved Parmesan.

Notes:
Use a vegetable peeler to shave Perfect Italiano Parmesan Wedge over this salad in place of Perfect Italiano Shaved Parmesan.

4 Responses to “Pumpkin, Beetroot and Parmesan Salad”

  1. Looks delightful and low calorie. Beets are very good for us. I love them. Thanks for a great recipe. We are going to dinner at my brother’s house, so we’ll be eating some gourmet cooking. Yum!

    • I love freshly cooked beets and love to eat them warm!!! I am so late and by this time I know what you had at your brothers place!!! Yummy!!! Have a great week my friend xxxx

  2. Oooh hah! That looks good enough to eat!

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