Beetroot And Feta Salad With Pumpkin And Chinese Cabbage Recipe

Prepare Ingredients

1. Peel and slice 3 medium-sized beetroots into thin rounds. 2. Cut 1 1/2 cups of pumpkin into cubes. 3. Slice 1 1/2 cups of Chinese cabbage into thin strips. 4. Crumble 225 grams of feta cheese.

Roast the Beetroots and Pumpkin

1. Preheat the oven to 200°C (392°F). 2. Place beetroot slices and pumpkin cubes on a baking tray. 3. Drizzle with olive oil and season with salt and pepper. 4. Roast in the oven for 25-30 minutes or until tender. 5. Allow to cool slightly.

Mix the Salad

1. In a large bowl, combine roasted beetroot, pumpkin, and Chinese cabbage. 2. Add crumbled feta cheese on top.

Dress the Salad

1. In a small bowl, whisk together 3 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, salt, and pepper. 2. Drizzle the dressing over the salad and toss gently to combine.

Serve

1. Transfer the salad to a serving dish. 2. Optionally, garnish with fresh herbs like parsley or mint.