SEAT OF MY SOUL

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.

This entry was posted on August 2, 2010 at 7:20 am and is filed under Cooking, Family, Friends, People, Personal, Recipe. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.