Roast pumpkin and beetroot salad with bacon, garlic and parmesan


Root vegetables in season make the most delicious and healthy winter dishes.

home June 2011 

Makes: 4-6 portions

Preparation time: 20 minutes

Oven temperature: 200°C

Cooking time: 20-30 minutes

• 350g pumpkin, thickly sliced

• 350g baby beets, halved

• 2 garlic heads, sliced across the top

• ½ handful fresh sage

• 8 rashers bacon, cut into fairly large pieces

• 30ml olive oil

• salt and black pepper to taste

• handful rocket

• parmesan shavings, to garnish


• 90ml olive oil

• 30ml white wine vinegar

• 10ml honey

• 10ml Dijon mustard

1 Preheat the oven. Arrange the pumpkin, beetroot, garlic, sage and bacon in a large oven dish or a baking tray. Drizzle olive oil over, season with salt and freshly ground pepper and roast for 20-30 minutes until the pumpkin is soft and starting to brown at the tips.

2 Prepare the dressing Beat the olive oil, vinegar, honey and mustard together to form a smooth emulsion.

3 Arrange the rocket on a serving platter along with the pumpkin, garlic and beets, and pour the dressing over. Finally, sprinkle parmesan shavings over and serve.

Tip Replace the beetroot with 300g cooked baby potatoes for a perfect potato salad.

Wine suggestion Complement the fruity, caramelised flavours of the salad with a glass of lightly wooded chardonnay.

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