Roast Pumpkin and Beet Salad

Now, let me pre-face this with, this isn't out of the book. This is a 'wing' it dish.

Tonight we had some friends over for dinner. With so much food left over for Christmas, I was excited to be able to really cook and let loose in the kitchen. The centrepieces obviously were the turkey and roast beef (with a red wine and herb marinade). However, variations of this side are ALWAYS a hit.

Roast pumpkin and beet medley. Tonight I added some pear crisps (Pear sliced and sprinkled with cinnamon, baked at 180 for 20 mins), char grilled red pepper (sliced, oiled and in the oven for 30 mins), and crushed cashews. A total hit and looked a real treat on the table.

Dessert was a real cop out - store bought steamed pud, chocolate bombe with as much whipped cream and custard as you can manage... that said, there isn't a crumb left.

RECIPE

500g Diced Pumpkin
500g Diced Fresh Beets
A swirl of EVOO
Sprinkle of Rock Salt

Dice pumpkin and beets, toss with salt and EVOO, let sit for 15 mins (not necessary if you don't have time), pour into an oven dish and baked at 180 degrees for approx 1 hour, tossing regularly. Ensure not to allow either pumpkin or beets to burn, but ensure crisp outside and soft (well cooked) inside.

Add extras as desired.
One of our favourites is to put on a bed of Baby Spinach and topped with King Prawns and Orange Chili Dressing

RECIPE FOR ORANGE CHILI DRESSING

1/2 Cup EVOO
1 Table Spoon Orange Peel
1 Cup Freshly Squeezed Orange Juice
1 Small Red Chili thinly diced

Blend until smooth then pour over salad