roast pumpkin and beetroot salad

Serves 2



300 gms pumpkin

1 beetroot

1/2 red onion

2 tablespoon balsamic vinegar

1 teaspoon stevia 

50gms fetta cheese (crumbled)

1/2 lebanese cucumber

1/2 avocado

50gms rocket/baby spinach mix

2 tablespoons walnuts

1 teaspoon rosemary

1 teaspoon olive oil

pepper to taste


2 tablespoon olive oil

2 tablespoon balsamic vinegar

Salt and pepper to taste


Preheat oven to 150C. 

Dice pumpkin and beetroot into 10cm cubes. Finely slice red onion. 

Place beetroot and onion in a separate baking dish and coat with balsamic vinegar and stevia. Meanwhile place pumpkin in a small baking dish, coat with olive oil and sprinkle with rosemary and pepper. 

Check pumpkin after around 10 minutes and stir through to avoid drying out. Do the same with the beetroot. 

Cook pumpkin for around 15-20 minutes or under tender but still slightly firm. (Pumpkin tends to soften very quickly)

Stir the beetroot and cook for a further 10-15 minutes, or under tender. 

Dice cucumber and avocado. Roughly chop walnuts.

Place rocket mix, fetta, cucumber, avocado and walnuts in a large bowl.

Top with warm pumpkin, beetroot and dressing.