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.

  • 20 mins preparation
  • 30 mins cooking
  • Serves 6
  • Print


  • 1 kilogram 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 gram baby rocket
  • 100 gram 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.


Kent pumpkin holds its shape well during baking and has a sweet, nutty flavour.