Salads, Sides, Soups and Sauces
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Serves : 4
Preparation Time : 10 minutes
Cooking Time : 30 minutes
More Salads, Sides, Soups and Sauces Recipes :
Caramelised Balsamic Pumpkin, Beetroot and Parmesan Salad
Download Recipe PDFIngredients
100ml olive oil
40ml balsamic vinegar
1 tblsp brown sugar
2 cloves garlic, thinly sliced
1/2 teaspoon smoked paprika
500g baby beetroot, trimmed and cut into wedges
500g pumpkin, cut into 1cm thick slices
2 tblsp chopped flat leaf parsley
salt and freshly ground black pepper, to taste
60g rocket leaves
80g toasted pine nuts
125g Perfect Italiano Shaved Parmesan
40ml balsamic vinegar
1 tblsp brown sugar
2 cloves garlic, thinly sliced
1/2 teaspoon smoked paprika
500g baby beetroot, trimmed and cut into wedges
500g pumpkin, cut into 1cm thick slices
2 tblsp chopped flat leaf parsley
salt and freshly ground black pepper, to taste
60g rocket leaves
80g toasted pine nuts
125g Perfect Italiano Shaved Parmesan
Method
Combine half the oil, 1 tblsp balsamic vinegar, sugar, garlic and smoked paprika.
Coat beetroot in half the balsamic mix and place in a baking paper-lined baking dish. Coat pumpkin in remaining balsamic mix and place in a separate lined baking dish. Bake at 180°C for 30 minutes or until tender.
Combine remaining olive oil and balsamic vinegar, parsley and seasonings to make a dressing.
Toss cooked vegetables, rocket and dressing until well coated. Divide between serving plates and sprinkle with pine nuts and Perfect Italiano Shaved Parmesan.
