Salad of Roasted Beetroot, Pink Grapefruit & Pumpkin

Inspired by a recipe from Maggie's Kitchen, by Maggie Beer

Serves 2 as a light meal, or 4 as a side dish

Vegetarian


4 small beetroot, washed, dried & cut into quarters

pumpkin (approx 1/4 of a pumpkin), peeled & cut into wedges

olive oil

flaky sea salt

freshly ground black pepper


1 large pink grapefruit

a couple of generous handfuls of rocket (arugula)

goat's cheese feta, about 150g, cut into cubes


Dressing:

1/4 cup extra virgin olive oil

2 tablespoons red-wine vinegar

1-1/2 teaspoons maple syrup

flaky sea salt & freshly ground black pepper


Preheat oven to 200 degrees C (400 degrees F).  Place the beetroot quarters and pumpkin wedges into a roasting pan, drizzle with a little olive oil, and sprinkle over flaky sea salt and freshly ground black pepper.  Toss everything to coat well, and put into the hot oven for about 20-25 minutes.

After this time, check the vegetables - the pumpkin should be cooked through and coloured, but still firm.  The beetroot may, however, need a little more cooking.  If so remove the pumpkin, set it aside, and return the beetroot to the oven until fork tender - maybe another 10-15 minutes.  Once all the vegetables are cooked, put them into a large bowl.

Remove the skin and all the white pith from the pink grapefruit.  Then, working over the bowl containing the vegetables and using a sharp knife, cut down in between the membranes to remove the segments of grapefruit flesh.  Let each segment drop into the bowl as you work, and then once all segments have been removed, squeeze the remaining membrane over the bowl to extract any juice.

Add the rocket leaves to the bowl.

Make the dressing by combining all of the dressing ingredients in a small screw-top jar.  Shake vigorously until everything is well combined, then taste and adjust any seasoning as necessary.

Pour enough dressing over the salad to just coat everything.  Toss well to combine, and then put everything onto a large serving platter.  Scatter the cubes of goat's cheese over the top and serve.

Comments