Pumpkin and Beetroot Salad with parmesan crisps

Training: Body Pump

So apparently today is St Patrick's Day.

In Australia, St Patrick’s Day has been celebrated on 17 March since 1810. Traditionally a day of celebration for the Irish and those of Irish heritage, 200 years later we are still celebrating, albeit generally with an abundance of Guinness, sparkly green hats and midday drinking sessions.

I only realised it was St Patrick's day when I was driving into work, and immediately regretted my lack of planning. Green is my favourite colour so it would have been fun to make some vibrant green cupcakes or perhaps a mint dessert. Oh and drink a pint of Kilkenny (if my wheat-hatin' body would allow me that is!).

Sadly, it was not to be a "green cupcake or mint dessert" kind of day. Nor was it (thankfully) to be a "midday drinking session with the masses" kind of day (hehe and the said masses who will no doubt regret their decision when the alarm clock chimes tomorrow morning).

It was, however, a green salad kind of day. Did you miss the others?

• Asian Salad with Ginger & Lemon Dressing
• Maple-tahini Lentil Salad

With green for inspiration, I made sure to load up tonight's salad with lots of leafy greens.

Starting with my two favourites - spinach and rocket.

But that's about where any relationship with St Patrick's Day ended.

Rather than use any traditional Irish ingredients like potatoes or cabbage, I topped the greens with roasted pumpkin and baby beets.

A sprinkle of walnuts and pepitas...

A couple homemade parmesan crisps....

Finished with a drizzle of balsamic reduction...

And I was all done.

The parmesan crisps were super easy to make and added a nice sharpness to the otherwise sweet  salad.

I mixed together grated parmesan cheese with a little GF flour, then shaped them into circles on a lined baking tray.

Baked for 5 minutes...

Cooled then broken into pieces and served with the salad.

I think the only thing that was missing was perhaps a few pieces of goats cheese.

 

Oh well, there is always next time!

And to be honest, I’d rather be eating this salad (goats cheese or not!) than queuing in a pub for a St Pat’s beer ;)

Pumpkin and beetroot salad with parmesan crisps (serves 2)

• 1 tin baby beets, drained
• 1/2 butternut pumpkin, cubed
• 2 cups rocket leaves
• 2 cups baby spinach leaves
• 1/3 cup walnuts
• 2 tbs pepitas
• 2 tbs balsamic vinegar reduction**
• 80g grated parmesan
• 1 tbs GF plain flour

1. Preheat oven to 200C and line a baking tray.
2. Place the pumpkin on a baking tray and drizzle with a little olive oil. Wrap the beets in foil, and also place on the baking tray. Bake for 40 minutes, or until the pumpkin is tender.
3. To compile the salad, divide spinach and rocket between two serving plates. Top each with half the roasted pumpkin and beetroot, then sprinkle with walnuts, pepitas and parmesan crisps. Drizzle over the balsamic reduction.
4. To make the parmesan crisps: Combine the parmesan cheese and flour. On a lined baking tray, shape the parmesan mixture into 6 circles (allowing room to spread). Bake at 180C for 5 minutes. Allow to cool.

**To make the balsamic reduction I simmered balsamic vinegar in a small saucepan over a medium heat. Simmered until it has thickened and reduced by half. Delish!

What about you? How do you celebrate St Patrick’s Day?

Happy Baking :)