Beetroot, Pumpkin & Feta Salad

Prep. Time


Cook Time

15-25mins to roast veggies


10 x 1/4 cup serves








250 grams diced beetroot (I use the pre-packaged beetroot from the fruit & veg section of woolies)

250 grams diced pumpkin

1 teaspoon olive oil

2 teaspoons of your favorite dried herbs (I used Tweed Real Food Garlic & Rosemary rub)

1/4 red onion sliced finely

3 baby cucumbers thickly sliced

1/2 avocado diced

80 grams of Danish feta

50 grams of pinenuts (toasted in a warm pan until just browned – watch these they burn FAST)

A small handful of rocket or baby spinach




2 tablespoons Greek yoghurt

1 tablespoon mayonnaise

The juice of 1/2 a lemon

1 tablespoon Bec’s Chive & Onion Hempseed Sprinkle (or plain Hempseeds)

2 tablespoons snipped fresh chives



Preheat oven to 200 degrees.


Toss beetroot and pumpkin in olive oil and dried herbs (if you don’t want the pumpkin to go pink do this separately)


Roast for 15-25 minutes, turning regularly until roasted to your liking.

While the pumpkin and beetroot cool make dressing by whisking all dressing ingredients together. If the dressing is a little thick add small amounts of water until desired thickness.

Once the veggies are cooled, gently toss beetroot, pumpkin, avocado, cucumber, onion, 1/2 the pinenuts and half of the feta in 3/4 of the dressing.

Lay the rocket on a platter, top with salad mixture and sprinkle with reserved pinenuts, feta and dressing.


Tip – add roast chicken, bacon, egg or chickpeas to this dish to increase the protein.

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