Back to Recipe Menu

Warm beetroot, pumpkin & feta salad

Method

  • Preheat oven to 200°C fan forced (220°C normal).
  • Wrap each beetroot in foil and cook in the oven until tender, when pierced with a sharp knife. Then remove and, when cool enough to handle, peel and slice.
  • At the same time, cut the pumpkin into thickish slices and remove the skin. Toss with oil and seasonings, and cook in the oven until tender.
  • Then gently toss the pumpkin with the watercress, a little fresh oil, the lemon juice and seasonings.
  • To serve, arrange the beetroot on individual plates and dress with a little oil and lemon juice to taste. Mound the salad on top, scatter the feta over and sprinkle with a little more oil and lemon juice.
  • nb. This can be served as an accompaniment or a light starter.

Ingredients

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

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm