Beetroot, Pumpkin and Spinach Salad with Fetta Polenta and Walnut Vinegarette

You will need a small butternut pumpkin weighing about 1kg, unpeeled, for this recipe. The Polenta and dressing can be made a day ahead and stored, in an airtight container, in the fridge.

Beetroot, Pumpkin and Spinach Salad with Fetta Polenta and Walnut Vinegarette:

Intredients:

Salad:

2 cups water
2 cups vegetable stock
1 cup polenta
200g fetta cheese, crumbled
600g fresh beetroots
2 Tbsp olive oil
700g pumpkin (peeled and de-seeded weight), diced into 4cm pieces
150g baby spinach leaves
3/4 cup toasted walnuts, chopped coarsley

Walnut Vinegarette:

2 Tbsp walnut oil*
1/4 cup olive oil
1/4 cup lemon juice

Method:

1. Preheat oven to 180*C. Grease a 20cm x 30cm lamington tin and line with baking paper

2. Combine the water and stock in large saucepan and bring to the boil. Add polenta, stirring constantly. Reduce heat and cook, constantly stirring, for 10mins or until the polenta thickens. Stir in cheese then spread polenta into prepared pan. Cool 10 mins then cover. Refridgerate 1 hour or until polenta is firm.

3. Meanwhile, discard beetroot stems and leaves and quarter the beetroot (unpeeled). Place in a large, shallow baking dish, drizzle with half of the olive oil. Roast, uncovered, in 180*C oven for about 15mins.

4. Add pumpkin to the beetroot tray and drizzle with the remaining olive oil. Roast, uncovered, in 180*C oven for about 30 mins or antil the vegetables are tender.

5. Meanwhile, make the walnut vinegarette, by combining all the ingredients in a screw-top jar and shake well.

6. When cool enough to handle, peel beetroot. Place in large bowl with dressing and toss gently to combine.

7. Turn polenta out onto a board and trim the edges. Cut polenta into 12 pieces and cook, in batches, on a heated, oiled grill plate (or under the griller, or on a barbecue) until browned on both sides and heated through.

8. Add the pumpkin, spinach and nuts to beetroot mixture and toss gently to combine. Divide polenta pieces among the serving plates and top with the salad.

* Note: If you do not have walnut oil, any other nut oil will do, e.g. peanut oil, macadamia nut oil, etc

Serves: 4

Rating: haven't tried this yet.