Taste Of The Seasons

 Roasted Pumpkin & Beetroot Salad

1 tablespoon olive oil
1 garlic clove, crushed
500g pumpkin, peeled, seeds removed, cut into 2cm cubes
500g beetroot, peeled, cut into 1cm wedges
1 Spanish onion, cut into thin wedges
Cracked black pepper
½ cup basil or Italian parsley leaves

Balsamic Dressing
1 ½ tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon lemon or orange juice
1 teaspoon honey
2 garlic cloves, chopped finely

• Preheat the oven to 200°C. Brush 1 or 2 baking trays with a little of the oil.
• Combine the remaining oil with the garlic. Place the pumpkin, beetroot and the onion in a large bowl and add the garlic oil. Toss the vegetables so that they become evenly coated with the oil.
• Arrange the vegetables on the baking tray/s and sprinkle with the pepper. Bake in the preheated oven until tender and lightly browned, about 30 minutes. Remove from the oven and set aside to cool to room temperature, then transfer the vegetables to a bowl.
• For the dressing, whisk all the ingredients together in a cup or small bowl with a fork, then drizzle over the vegetables.
• Decorate with the basil (or parsley) and serve.

Serves 4

Tel: + 61 3 9696 1980
Mob: 0411 111 793
Fax: + 61 3 9696 0612
E-mail: jml@janetlillie.com.au

132 Park Street, South Melbourne
Victoria, Australia 3205

Trading as Janet Lillie
ABN 70559140305