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Baked Beetroot And Pumpkin Salad

 
Type of Dish: Side
Serves:
1
Prep Time:
20 min
Marinating Time:
Cooking Time:
40 min
Primary Ingredient:
Best Suited for: Winter barbie

This is simply a showcase for just how good fresh beetroot tastes. Do not even consider the canned stuff as a substitute in this dish.

Goes Well With

Ingredients

  • 9
    whole
    Baby Beetroot
    unpeeled with tops trimmed; reserve the tender inside leaves for the salad
  • 400
    g
    Pumpkin
  • 50
    g
    Butter
  • 200
    g
    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

  • 1 Cut a number of pieces of cooking foil, each large enough to wrap one beetroot
  • 2 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.
  • 3 When cool enough to handle, push remaining stalks off and rub skin off. Cut into quarters or halves.
  • 4 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.
  • 5 Make the dressing in a bowl by mixing the oil, vinegar, salt and pepper
  • 6 Add the beetroot, celery and washed beetroot leaves.
  • 7 Crumble cheese over the salad and sprinkle the dill over the top.

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