Roast Beetroot & Pumpkin Salad w Fetta

Roast Beetroot & Pumpkin Salad w Fetta

0:10 To Prep
0:25 To Cook
6 Servings
Average Rating
Difficulty Easy

A tasty, nourishing salad idea for any time of year. Great as a side for a steak or BBQ meats, or a fab vegetarian option for picnics and parties.


  • 3 fresh beetroots, peeled, chopped into small cubes
  • 250g pumpkin, chopped into small cubes
  • 2 Tbs Olive oil
  • 200g fresh baby spinach leaves
  • 100g fetta, cut into small cubes
  • 400g can of brown lentils, rinsed and well drained
  • 1/4 Cup balsamic vinegar

Step 1

Preheat the oven to 180 degrees Celcius

Step 2

Place beetroot on one half of the Roasting Tray, sprinkle with olive oil, and put in oven. After 10 mins, add pumpkin, sprinkle with olive oil and roast together until tender. (20-25 mins)

Step 3

While veggies are roasting, place spinach in your favourite salad bowl/platter, and spread lentils over spinach leaves.

Step 4

When tender, remove beetroot and pumpkin from oven and allow to cool.

Step 5

To finish the salad, spread beetroot and pumpkin over lentils, top with cubes of fetta, and sprinkle with balsamic vinegar (or your favourite salad dressing).

Chef's Tips

For added crunch and health benefits, sprinkle with lightly toasted seeds/nuts of your choice.

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