Beetroot, pumpkin & carrot Christmas Eve salad

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



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.