Roast Beetroot and Pumpkin Salad


  • 1 beetroot
  • ½ pumpkin
  • 1 red onion
  • 1 sweet potato
  • 1 tbsp olive oil
  • 1 handful rocket
  • 30g reduced-fat feta
  • 1 tbsp unsalted walnuts, chopped
  • 1 tbsp balsamic vinegar



Pre-heat the oven to 180˚C. Peel the beetroot, pumpkin, red onion and sweet potato and cut into quarters. Place all the ingredients on a roasting tray lined with baking paper and coat with half the olive oil. Place the vegetables in the oven and cook for approximately 30 minutes, turning the vegetables after 15 minutes.

Place the rocket, feta and walnuts into a bowl. Add the roast vegetables, half the olive oil and balsamic vinegar and toss through. Serve immediately.

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