Lettuce, Pumpkin and Beetroot Salad
350g Pumpkin, peeled and cut into 2cm cubes
3 tablespoons olive oil
2 baby beetroots, scrubbed
1 teaspoon seeded mustard
1 teaspoon honey
1 tablespoon balsamic vinegar
1 tablespoon olive oil
- Preheat oven to 180C. 2. Combine pumpkin and oil in a bow, season with salt and pepper. Place on a baking paper lined tray an cook in oven for 25-30 minutes (until soft and golden). 3. Steam whole beetroots until tender, cut into quarters. 4. Rinse lettuce and tear off leaves. 5. Place dressing ingredients into a jar and shake to combine. 6. Arrange lettuce, then pumpkin and beetroot on a platter and drizzle with dressing.
I like to add fetta and pine nuts to this salad too.