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Salads
Beetroot, Roasted Pumpkin, and Avocado Salad
A vibrant and healthy salad featuring a unique combination of roasted pumpkin, tender avocado, and boiled beetroot.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Drizzle the diced pumpkin with oil and roast at 180°C (350°F) for 40-50 minutes.
2
Toast the pine nuts in a skillet.
3
Toss the beetroot with oil and vinegar.
4
Mash or grate the roasted pumpkin, and season with oil, salt, pepper, and nuts.
5
Peel and mash the avocado, then mix with lemon juice, oil, salt, and pepper.
6
Arrange the spinach on a plate, then layer with beetroot, pumpkin, another layer of beetroot, and avocado. Sprinkle with nuts and garnish with balsamic glaze or cream.
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