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Roasted Beetroot, Pumpkin and Feta Salad
Roasted Beet Salad
Recipe type: Lunch, Dinner
Cuisine: Australian
Prep time: 
Cook time: 
Total time: 
  • 3 beets
  • 3 carrots
  • olive oil to drizzle
  • salt and pepper to taste
  • 50 g goat cheese
  • 75g baby rocket
  • 75g baby spinach
  • ½ C walnuts
  • ¼ C pepitas
  • ¼ C olive oil
  • 1 T lemon juice
  1. Preheat oven to 200 C (fan forced).
  2. Wrap all three beets in tin foil, drizzle with olive oil, and place on the middle rack of the hot oven. Set the timer for 30 minutes.
  3. Cut the carrot into chunks, place on a tray, and drizzle with olive oil and sprinkle with salt.
  4. Add carrot to the oven with the beets after 30 minutes, and cook for an additional 30 minutes. Beets will be cooked well when easily pierced.
  5. Toss rocket, spinach, walnuts, and pepitas in a salad bowl. Mix olive oil and lemon juice, and reserve for dressing.
  6. Once cooked, allow the beets to cool slightly before peeling. Use gloves if you want to keep your hands from turning purple, and simply peel back the skin.
  7. Dice beets into chunks, and sit them in the salad, along with the carrots
  8. Crumble over the goat cheese, and drizzle with the dressing.
Nutrition Information
Serving size: 4
Recipe by Eat Pray Workout at