Roast Pumpkin & Beetroot Salad

Sep 22, 2019 | Nutrition, Recipes

Roast Pumpkin & Beetroot Salad

Alyse CoCliff – Nutritionist

Founder & Qualified Nutritionist (BHSc Nutritional Medicine)

Try this bright, fresh and delicious salad a perfect addition to any feast or occasion. Loaded full of fibre, antioxidants, essential fatty acids and vitamins including A, C & K, it can help add that spring to your step!

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 1:15 minutes

Cuisine: Gluten Free, Vegetarian

Servings: 4 people


  • 500g beetroot, ends removed
  • 700g pumpkin, peeled, cut into 2-3cm pieces
  • 1 red onion, peeled and cut into wedges
  • 200g fresh rocket leaves
  • 1/2 cup walnuts, chopped
  • 1 1/2 tbsp. coarsely chopped flat leaf parsley
  • 100g goat’s feta, crumbled


I personally prefer a combination of red wine vinegar and olive oil, however others (with a slightly sweeter tooth), prefer a drizzle of balsamic vinegar I thought I’d let you decide.


  • Preheat oven to 180C (fan).
  • Wrap each beetroot in a piece of unbleached baking paper and then again in aluminium foil. Bake on a tray for 40-60 mins or until tender.
  • Line a separate baking tray with baking paper. Spread pumpkin pieces and red onion wedges over baking tray. Drizzle over 1 tablespoon olive/macadamia/coconut oil. Toss to combine. Bake alongside encased beetroot for approximately 25 mins or until tender.
  • Once beetroot is done, remove from foil and baking paper, set aside to cool slightly before removing skin; if cooked well, this should peel off easily.
  • Cut beetroot into 2-3cm pieces.
  • In a large salad bowl, add rocket, beetroot, pumpkin, red onion. Top with walnuts, parsley, crumbled goat’s cheese and your choice of dressing.