Beetroot, pumpkin & carrot Christmas Eve salad

Recipe with 17 ingredients.

Servings: 6

Total time: 70 minutes

Ingredients

• 5 tablespoon rapeseed oil
• 2 tablespoon flaked almonds
• 1 apple
• 2 tablespoon honey
• 2 tablespoon balsamic vinegar
• 2 potatoes
• 2 tablespoon pumpkin seeds
• 1 tablespoon apple cider vinegar
• 2 day-old bread slices
• 4 carrots 2 large, 2 small
• 0.5 teaspoon lemon juice
• 300 gram butternut squash or pumpkin
• 2 beetroots
• 300 gram lamb's lettuce and frisée leaves
• 2 teaspoon butter
• 400 gram red cabbage shredded
• 2 tablespoon mustard

Method

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.
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.
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.
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.
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.