Beetroot pumpkin salad
|1/2 butternut pumpkin, peeled, cubed|
|3 large or 8 small beetroots, scrubbed or peeled, cubed|
|1 onion, cut into chunks|
|1 bunch Tuscan kale, chopped|
|1/2 cup sheep’s feta cheese, crumbled|
|1/2 cup walnuts|
If you’re looking for a simple yet wholesome dish, check out this recipe for a delicious beetroot pumpkin salad. It’s easy to make, nutritious, and totally gluten free!
Roast the pumpkin, beetroot and onion together for one hour at 190°C.
Blanch the kale in boiling water or steam lightly, drain and place on plates.
Place the roasted vegetables on top of the kale and sprinkle with crumbled feta and walnuts.
Drizzle with a healthy amount of extra virgin olive oil and a little caramelised balsamic vinegar to finish. Ezy!
Recipe courtesy of Kate at Kt’s Nutrition Kitchen