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Pumpkin, Beetroot and Feta Salad

by Ivana Katz (follow)
Ivana is passionate about travel, writing, photography and website design. Visit her at: www.web4business.com.au
Easy (2874)      Healthy (1888)      Lunch (1798)      Vegetarian (1517)      Salad (362)     
Ideal as an accompaniment or a light vegetarian dish.

Pumpkin beetroot feta salad, pumpkin, feta, fresh beetroot
Pumpkin Beetroot and Feta Salad

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

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

Step 1
Preheat oven to 200 celsius

Step 2.
Wrap beetroots individually in aluminium foil and cook in the oven until soft. Allow to cool, then peel and slice.

Step 3
Cut the pumpkin into bitesize pieces and remove the skin. Mix with oil, salt and pepper and cook in the oven until tender.

Step 4
Toss the pumpkin with the watercress / lettuce, a little olive oil, lemon juice and salt and pepper.

Step 5
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.

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Love this recipe, also the lovely Potato Salad.
I am getting so much pleasure from Weekend Notes.
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