Name: Beetroot, pumpkin & carrot Christmas Eve salad
Prep time: 40 min
Cook time: 40 min
Yield: 6
Ingredients: 2 potatoes -; 4 carrots, 2 large, 2 small -; 300g butternut squash or pumpkin -; 2 beetroots -; 2 tbsp pumpkin seeds -; 2 tbsp flaked almonds -; 300g lamb's lettuce and frisée leaves -; 1 apple -; 400g red cabbage, shredded -; ½ tsp lemon juice -; 2 tbsp honey -; 2 tbsp mustard -; 5 tbsp rapeseed oil -; 1 tbsp apple cider vinegar -; 2 tbsp balsamic vinegar -; 2 day-old bread slices -; 2 tsp butter -

Beetroot, pumpkin & carrot Christmas Eve salad

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Beetroot, pumpkin & carrot Christmas Eve salad

1. 2 potatoes -

2. 4 carrots, 2 large, 2 small -

3. 300g butternut squash or pumpkin -

4. 2 beetroots -

5. 2 tbsp pumpkin seeds -

6. 2 tbsp flaked almonds -

7. 300g lamb's lettuce and frisée leaves -

8. 1 apple -

9. 400g red cabbage, shredded -

10. ½ tsp lemon juice -

11. 2 tbsp honey -

12. 2 tbsp mustard -

13. 5 tbsp rapeseed oil -

14. 1 tbsp apple cider vinegar -

15. 2 tbsp balsamic vinegar -

16. 2 day-old bread slices -

17. 2 tsp butter -

How to cook deliciously - Beetroot, pumpkin & carrot Christmas Eve salad

1. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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.