Beetroot salad with goat cheese is the kind of dish that feels fresh and satisfying without trying too hard. The natural ...

Place the pumpkin on a tray and cover with foil, then place in the oven for 30 mins. Remove the foil cook for a further 10 minutes to caramelize slightly.

Into a medium bowl add 2 cups of raw, grated beets (about 1 medium beet). Add 1 peeled apple (diced or chopped into matchsticks.), 1/2 cup of edamame and 1/3 cup of shelled pistachios (or pumpkin ...

¾ tbsp pumpkin seeds 10g dill, fronds torn For the dressing 1 tsp wholegrain mustard 1 small garlic clove, grated to a purée juice of 1 lemon 1 tbsp maple syrup 4 tbsp extra-virgin olive oil Method ...

This barley salad is as delightful to look at as it is to eat. With jewel-toned beets, crisp red cabbage, and hearty barley, it’s both satisfying and versatile.

Chef Ashley MacNeil’s elegant take on the classic beet salad will wow guests at your fall dinner parties Oct. 23, 2017 2 min read ... The Beet salad from Farmhouse Tavern Karon Liu/Toronto Star ...

Place in a roasting pan and roast the pork and the beetroot for 35 minutes or until the pork rind is blistered. 4 Place the pumpkin on the tray with beetroot, drizzle with another 2 teaspoons of oil ...

2 tbsp olive oil A pinch of cumin seeds Method 1. Toast the pumpkin seeds in a small dry frying pan for 5 minutes or so until they start to pop and smell fragrant. Leave to cool. 2.

Place pumpkin, beetroot and onion in a large bowl then pour dressing over, cover and leave to marinate for 1 hour. Fold spinach or parsley and olives through.