unpeeled with tops trimmed; reserve the tender inside leaves for the salad
400
Gm
Pumpkin
50
Gm
Butter
200
Gm
Goat's cheese
Or goat's curd
2
Tbsp
Fresh Dill
1
Stick
Celery
sliced
4
Tbsp
Extra Virgin Olive Oil
2
Tbsp
Balsamic Vinegar
good
1
Pinch(es)
Sea Salt
1
Pinch(es)
Black pepper
freshly ground
Directions
Cut a number of pieces of cooking foil, each large enough to wrap one beetroot
Wrap each beetroot with half a teaspoon of butter and a little salt and pepper in a sheet of foil and place on a baking tray in a 180 degree oven for about 30 mins or until tender.
When cool enough to handle, push remaining stalks off and rub skin off. Cut into quarters or halves.
Cut the pumpkin into 4cm pieces, lightly coat in oil and season with salt and pepper, then roast until tender-about 30 to 40 minutes.
Make the dressing in a bowl by mixing the oil, vinegar, salt and pepper
Add the beetroot, celery and washed beetroot leaves.
Crumble cheese over the salad and sprinkle the dill over the top.
