Beetroot & Pumpkin Salad
- 4 medium sized beets with skin & tops intact
- 500g pumpkin, peeled & chopped
- ¼ cup Parsley, chopped
- Small handful of Sunflower Kernels (optional)
- 1/3 Cup Olive oil
- 2 Shallots or Spring Onions
- 1 Tablespoon Dijon Mustard
Preheat the oven to about 200° C or stoke the fire & get your camp oven warm.
Place the beetroot onto a sheet of baking paper, drizzle with oil & season with salt & pepper. Wrap up tightly & place in oven for 45 – 50 mins. If laying your wrapped beets in foil over hot coals, check regularly, by piercing a skewer into the beet, as they may not take as long to cook over coals.
Once cooked, cool, peel & slice the beets.
Cook the pumpkin on a grill for around 5 – 10 minutes.
Place ingredients into a bowl, whisk well & season to taste.
A great compliment to this simple salad - handful of Baby Spinach, sprinkle with Sunflower Kernels & Parsley, drizzle with dressing, serve & enjoy!