Easiest Way to Prepare Pumpkin and beetroot salad

Hello there Everyone, I hope you’re in good health and happiness today. One thing that is inseparable in human life is eating. Of course, in inclusion to about the taste, we must also attach importance to health. Eating excellent and healthy foods which can be beneficial for the body so that the physique is always in a proper state. For those of you who still prefer to consume fast food, I advise to stop and start cooking by yourself.

Pumpkin and beetroot salad

You certainly know that the meals you consume daily has a fantastic effect on your body health and standard of living. In fact, healthy food could come in a simple version together with form, at a low price and easy to reach. Healthy food isn’t just focused on expensive organic ingredients that are common in big supermarkets.

The particular rise of popular diet styles together with trends has caused a bit of confusion on so-called healthy foods. In fact , this trend often distracts from the particular most crucial basic nutritional principles. In fact, all you need to know can be the basic principles and content associated with different varieties of foodstuffs and adjust them to the needs on the body.

Consequently healthy food is a food that you simply cook yourself, you can choose the ingredients that are suitable for the sake of your body. Cooking is an easy task, everyone is able to cook, no need to consider cooking courses to become an expert throughout cooking, just know the recipe and try to practice it. Today we are going to going to make something special, Pumpkin and beetroot salad. This is one of the best quality recipes, This time I will make it a little more unique than common.

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Attention! ALLERGENS Contains peanuts , tree nuts , milk , sesame and lactose.

Ingredients of Pumpkin and beetroot salad

  • 700g pkt diced butternut pumpkin, or 700g peeled seeded pumpkin, cut into 2cm pieces
  • 2 teaspoons olive oil
  • 1 teaspoon caraway seeds
  • 2 tablespoons pepitas (pumpkin seeds)
  • 250g cooked beetroot, halved or cut into wedges if large
  • 280g pkt Coles Brand Australian baby spinach
  • 1/4 cup (60ml) Praise deli style balsamic & roasted garlic dressing
  • 150g Castello blue cheese, torn

Steps To Make Pumpkin and beetroot salad


  • Step 1
    Preheat oven to 200C. Line a baking tray with baking paper. Scatter the pumpkin over the tray. Drizzle with oil and sprinkle with caraway seeds. Season. Roast, tossing occasionally, for 20 mins or until the pumpkin is light golden and tender. Sprinkle the pepitas over the tray around the pumpkin. Bake for a further 2 mins or until toasted. Set aside to cool slightly.
  • Step 2
    Place the pumpkin, beetroot and spinach in a large bowl. Drizzle with dressing and toss to combine. Place in a serving bowl. Sprinkle with blue cheese and pepitas.

What do you think ? It’s quick, isn’t it ? I’m sure everyone can make it home including you. Almost nothing is impossible if you want to try. Thanks to your time. Also, look at out other interesting recipes on this specific website, Don’t forget to bookmark this kind of page in the browser so you can easily access it faster later, be sure to reveal it with your loved ones, buddies, and colleagues. Thanks for listening, Content Cooking!

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