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Beetroot & Pumpkin Salad

Beetroot & Pumpkin Salad

Ingredients 4 medium sized beets with skin & tops intact 500g pumpkin, peeled & chopped ¼ cup Parsley, chopped Small handful of Sunflower Kernels  (optional) Dressing 1/3 Cup Olive oil 2 Shallots or Spring Onions 1 Tablespoon Dijon Mustard Method 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...