I love mixing it up when it comes to salads. This dish incorporates the sweetness of beetroot and pumpkin with the tartness of caramelised red onion. It makes enough salad to serve as a side dish for two people.
3 beetroot, cut into quarters (medium sized)
1 butternut pumpkin (or pumpkin of your choice), peeled and cut into large chunks
2 tablespoons of honey or maple syrup
1 handful of sunflower seeds
1 brown or red onion, sliced into rounds or semi-circles
1 tablespoon of brown sugar
1 tablespoon of balsamic or apple-cider vinegar
1 handful of beetroot leaves or lettucey/spinachey thing of your choice
Salt and pepper, to taste
1. Preheat the oven to 200ºC (390ºF).
2. Was the outside skin of each beetroot (there’s no need to peel them).
3. Cut up the beetroot and then the pumpkin.
4. Mix in a bowl with 2-3 tablespoons of olive oil, honey/maple syrup and sunflower seeds (salt and pepper as well if you wish).
5. Place beetroot and pumpkin coated pieces on baking tray. Drizzle a bit more olive oil if tray not greased enough.
6. Roast beetroot and pumpkin for approximately 30 minutes. They are ready when you can poke a fork through them. You may need to remove the pumpkin first and let the beetroot cook for a bit longer.
While the beetroot and pumpkin is cooking, make the caramelised onion — heat a splash of olive oil in a large frypan over low heat. Add the onions and cook very slowly for 10-15 minutes, stirring occasionally to prevent them from sticking.
7. When onions are softened and tinged golden, add sugar and balsamic – this will start the caramelisation process. Cook onion over low heat for a further 5-10 minutes, stirring occasionally, until sticky and caramelised.
8. Remove beetroot and pumpkin from oven and serve on a bed of beetroot leaves or lettuce/spinach of your choice. Add onions and eat warm or cool!
SOURCE: Vegematarian original