Butternut Pumpkin & Beetroot Salad


  • 1 large beetroot, brushed
  • 600g butternut pumpkin, chopped into chunks
  • 1 large red onion, chopped into slices
  • 1 shallot, chopped
  • 175ml Balsamic Vinegar
  • 70g Rocket
  • 50g Spinach
  • 100g toasted pine nuts
  • Olive Oil
  • Salt
  • Pepper
  • 1 teaspoon oregano
  • 1 teaspoon chilli flakes


  • Preheat the oven to 180 degrees.
  • Line a baking tray with foil and spread butternut pumpkin chunks evenly.
  • Drizzle olive oil, salt, pepper, chilli flakes and oregano across the pumpkin.
  • Rub olive oil and a sprinkle of salt and pepper over the beetroot and wrap it in foil.
  • Put in the oven for 40 minutes or until pumpkin is browning and beetroot is easy to pierce with a knife.
  • Whilst the other ingredients are in the oven, put the onion and shallot in a frying pan with a glug of oil and begin to cook on medium heat for 2 mins.
  • Add the balsamic vinegar to the frying pan along with any other herbs you'd like. Reduce the heat and leave to cook for 10 minutes, stirring occasionally.
  • When the beetroot is removed from the oven, leave to cool then cut into chunks or slices as desired.
  • To serve, toss the spinach and rocket leaves together and add the roasted pumpkin, beetroot onions. Top with toasted pine nuts.

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