Roasted Beetroot and Pumpkin Salad in Vino Cotto Dressing

Roasted Beetroot and Pumpkin Salad in Vino Cotto Dressing

Serve 6

A delicious salad packed with flavor and colour that your diners will enjoy.  Great served with lamb backstraps or BBQ meats.










Ingredient
100ml olive oil
¼ cup Vino Cotto
1 tablespoon brown sugar
1cloves garlic, thinly sliced
2 springs of lemon thyme
500g baby beetroot (about 2 bunches), peeled, trimmed, cut into wedges
500g pumpkin, cut into 1cm thick slices
salt and freshly ground black pepper, to taste
1x pkt 150g baby spinach leaves, washed
1/3 cup toasted pine nuts or walnuts
100g feta crumbled or Parmigiano-Reggiano shaved

Method

Preheat oven to 180C.

In a small bowl, whisk half of the oil, 1 tbsp of Vino Cotto, sugar and garlic.

Coat beetroot and pumpkin in this vino cotto mix, separately.

Place beetroot on foil, add in the lemon thyme and seal to form a bag.  Cook for 30 minutes or until the baby beetroots are tender. Allow to cool.

Place the coated pumpkin on a lined baking tray and cook for 20 minutes or until tender.  Allow to cool.

Combine remaining olive oil, vino cotto and seasonings to make a dressing.

Toss cooked vegetables, spinach and dressing, until well coated. Divide between serving plates and sprinkle with pine nuts and feta or Parmigiano-Reggiano shavings.

Enjoy.

Buy the Vino Cotto you need for this recipe online. Click here.