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 -

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.