Beetroot, pumpkin & carrot Christmas Eve salad
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 6
Skip to ingredients
- 2 potatoes
- 4 carrots2 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 cabbageshredded
- 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
Method
step 1
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.
step 2
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.
step 3
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.
step 4
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.
step 5
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.
