Beetroot, pumpkin & carrot Christmas Eve salad
Salads aren't just for summer – this fun festive salad features root vegetables for a delicious seasonal twist
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 2potatoes
- 4carrots, 2 large, 2 small
- 300g butternut squash or pumpkin
- 2beetroots
- 2tbsp pumpkin seeds
- 2tbsp flaked almonds
- 300g lamb's lettuce and frisée leaves
- 1apple
- 400g red cabbage, shredded
- ½tsp lemon juice
- 2tbsp honey
- 2tbsp mustard
- 5tbsp rapeseed oil
- 1tbsp apple cider vinegar
- 2tbsp balsamic vinegar
- 2day-old bread slices
- 2tsp butter
Instructions
Step 1
Cook the whole potatoes and 2 large carrots in a pan of simmering water until just tender, cool. Heat the oven to 180C/160C fan/gas 4 and bake the butternut squash or pumpkin in the oven until tender. Check after 20 mins, then keep cooking, if needed. Toast the pumpkin seeds and flaked almonds in a dry frying pan until they are lightly browned.Step 2
Place the lettuce in a large shallow bowl. Peel the small carrots, then grate them, along with the apple. Mix the apple and carrot with the cabbage and a little lemon juice.Step 3
Mix the honey, mustard, oil and apple cider vinegar, then season to taste. Use to dress the cabbage mixture and pile onto the lettuce, then mix everything together.Step 4
Peel the cooked potatoes, carrots, squash or pumpkin and beetroot, then cut each into slices about 1/2 cm thick. Using a small cookie cutter, cut star shapes (or another shape of your choice) out of the slices. Chop the unused cuttings then mix together and toss through the salad.Step 5
Arrange the vegetable stars over the salad, sprinkle with balsamic, the pumpkin seeds and almond flakes. Cut the bread into star-shaped croutons, then fry in butter until crisp. Scatter over the salad just before serving. This recipe has been provided by Moje Gotowane and not been re-tested by us.