by Ivana Katz (follow)

Easy (2795)      Healthy (1847)      Lunch (1720)      Vegetarian (1482)      Salad (348)     

Ideal as an accompaniment or a light vegetarian dish.



Preparation Time: 10 minutes
Cooking Time: 30-40 minutes
Makes: 4 servings

Ingredients
4 beetroots, scrubbed
½ butternut pumpkin
olive oil
sea salt & freshly ground pepper
2-3 cups watercress or lettuce
juice of 1-2 lemons
feta cheese, crumbled

Method
Preheat oven to 200° celsius

Wrap beetroots individually in aluminium foil and cook in the oven until soft. Allow to cool, then peel and slice.

Cut the pumpkin into bitesize pieces and remove the skin. Mix with oil, salt and pepper and cook in the oven until tender.

Toss the pumpkin with the watercress / lettuce, a little olive oil, lemon juice and salt and pepper.

To serve, place the beetroot top of the pumpkin and watercress and scatter the feta cheese over the dish. You can add more oil, lemon juice, seasoning if you wish.

Categories
#Vegetarian
#Salad
#Easy
#Healthy
#Lunch

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