Beetroot and pumpkin salad

It seems that beetroots are the ‘flavour of the day’ lately, with more arriving in our weekly vegetable box delivery.

While it was tempting to make another beetroot risotto, I opted for a beetroot salad on this occasion instead.

With my trusty gloves, I got to work, trimming the beetroots and cutting them into quarters.

I then placed these in a tray (skins on) with a good amount of olive oil, and roasted them until tender.

For the second half of the cooking time, I also added some diced pumpkin.

Once roasted, I peeled the beetroot as best I could (gloves on, of course), and got to work constructing a colourful salad for lunch.

Spinach, roasted beetroot, pumpkin, walnuts and feta.

So much colour, so much flavour. And a taste combination that just, well, worked.

And a salad that ended up being well worth the effort. I think this would make a nice addition to a BBQ lunch, so I expect to see it making a reappearance sometime soon.

What about you? Tried any interesting salad combinations lately?