Beetroot, Pumpkin & Fetta Salad
I had no idea what to do with our beets this week (I usually roast, pickle or juice them) and wanted to try something a little different.
Tonight I made a Beetroot, Pumpkin & Fetta Salad
approx 300g pumpkin
Cut BOTH into cubes and roast them in the oven for 30 minutes
Remove from the oven and set aside to cool
Place on a bed of roquette
Top with feta cheese
Dress with Balsamic vinegar
To easy and way too delicious for there to be any left overs!