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Pumpkin Seed & Beetroot Salad Prep: 10 minsCook: 25-30 mins Serves 2 Ingredients: 4 small raw baby beetroot, peeled 1 tsp olive oil 1 red onion, finely sliced 100g/ 4oz baby plum tomatoes 1 (120g) bag herb salad leaves 2 tbsp pumpkin seeds For the dressing: 1 tbsp olive oil 1 tbsp balsamic vinegar ½ tsp clear honey 1. Preheat the oven to 200C/Fan 180C/400f/Gas Mark 6. Cut the beetroot into quarters and place in a roasting tin, add the oil and toss well. Season. Cover with foil and roast for 25-30 mins or until tender. 2. Whisk all the dressing ingredients together and season to taste. Empty the salad leaves into a bowl, add the onion, tomatoes, pumpkin seeds, beetroot mixture and dressing. Toss well to mix. Serve straight away. Recipe courtesy of www.salad-recipes.co.uk |
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