Balsamic Vinegar Beetroot, Pumpkin and Hazelnut Salad
SERVINGS
4
PREP TIME
20 mins
ASSEMBLY TIME
5 mins
INGREDIENTS
½ Kent pumpkin, skin on, seeds removed, cut into 3cm wedges
1 tablespoons olive oil, plus 1 tablespoon extra
pinch of salt
1 jar Three Threes Balsamic Vinegar Cubed Beetroot
½ shallot, finely diced
pinch of black pepper
2 cups rocket
50g feta, crumbled
¼ cup hazelnuts, roasted
METHOD
1. Preheat oven to 210°C (fan-forced). Arrange pumpkin on a lined baking tray and coat with oil and a pinch of salt. Bake for 20-25 minutes or until golden and tender.
3. To make the vinaigrette, combine remaining 1 tablespoon olive oil, reserved balsamic vinegar beetroot liquid, shallot and a pinch of salt and pepper.
4. To assemble salad, place rocket at the base of a large serving bowl or plate and arrange wedges of pumpkin on top. Just before serving, spoon over beetroot cubes and vinaigrette. Garnish with feta and hazelnuts.
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