Now that the weather has really cooled down I seem to be eating lots of carb laden comfort food, it’s making me feel a little bit sluggish so I’m making a conscious effort to include more vegetable rich meals in our repertoire. I went to the green grocer yesterday and picked up some gorgeous colourful seasonal winter vegetables to brighten the dinner table.
I’ve thrown together this Roasted Pumpkin & Beetroot salad and included some locally grown walnuts for added crunch.
It’s quite easy to make and can be served as a main or side dish, toss it through some quinoa, wild rice or cous cous if you want to add some grain.
It was the perfect dish to try out my ‘new to me’, vintage enamelled roasting pan that I found at the op shop last week, the bright colours of the salad co-ordinates perfectly with the 70’s orange hue of the pan and my favourite vintage tea towel.
Having marble benches means I usually avoid beetroot because of the risk of staining, but because you don’t need to peel the beetroot for this recipe, there is really no mess at all. I’m pretty please with how it turned out, super tasty and so quick to prepare, I’ll certainly be adding beetroot to more dishes in the future. Nest time I may crumble some blue cheese over the top.
- 1/2 Small Butternut Squash
- 1 medium Beetroot
- 3 medium Red Onions
- 6-7 Walnuts shelled
- 1/2 bunch Parsley washed and large stalks removed (1 cup firmly packed leaves)
- olive oil
- 1 lemon
- salt & pepper
Tasty both warm or cold and perfect for packed lunches if there are any leftovers.