• Partnered with
  • Serves 6
  • 20 mins prep
  • 30 mins cook

Balsamic pumpkin, beetroot and onion salad

Balsamic pumpkin, beetroot and onion salad

This pumpkin, beetroot and onion salad is a great idea for a healthy side for your Christmas table. The balsamic glaze gives it a tasty tang, and it's filled with beautiful vibrant colours.


  • 1 kg pumpkin, peeled, seeded, cut into chunks
  • 1/4 cup olive oil
  • 1 bunch baby beets, trimmed, scrubbed, halved, leaves retained
  • 2 red onions, cut into thick wedges
  • 80 g baby rocket
  • 100 g white castello, crumbled
  • balsamic glaze to serve


  1. Preheat oven to hot, 200°C.
  2. Place pumpkin in a large baking dish. Drizzle with oil and season. Toss well. Bake for 15 minutes.
  3. Add beetroot and onion, basting with a little oil. Bake for a further 10-15 minutes or until pumpkin is tender and golden, and beetroot and onion are tender.
  4. Toss vegetables in a serving bowl with rocket and reserved beetroot leaves. Dot with cheese and drizzle with glaze to serve.
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