Baked Beetroot And Pumpkin Salad

This is simply a showcase for just how good fresh beetroot tastes. Do not even consider the canned stuff as a substitute in this dish.

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1 Cut a number of pieces of cooking foil, each large enough to wrap one beetroot
2 Wrap each beetroot with half a teaspoon of butter and a little salt and pepper in a sheet of foil and place on a baking tray in a 180 degree oven for about 30 mins or until tender.
3 When cool enough to handle, push remaining stalks off and rub skin off. Cut into quarters or halves.
4 Cut the pumpkin into 4cm pieces, lightly coat in oil and season with salt and pepper, then roast until tender-about 30 to 40 minutes.
5 Make the dressing in a bowl by mixing the oil, vinegar, salt and pepper
6 Add the beetroot, celery and washed beetroot leaves.
7 Crumble cheese over the salad and sprinkle the dill over the top.

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