This recipe uses Camellia tea oil, an ancient oil from the Asian region reputed for its high smoke point and unique flavour.
Recipe courtesy of www.phase5.com.au
Preheat oven to 170 degrees Celsius.
Wrap beetroots in aluminium foil and roast alongside pumpkin cubes
sprinkled with oil. Remove when just cooked through.
Cut the roasted beetroots into 1cm cubes and mix all other ingredients together, then add beetroot and pumpkin.
Serve chunky vinaigrette with grilled tofu or tempeh, steamed broccoli and
cauliflower and serve as a salad. Or serve with roasted fish or other meat.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 20 mins |
| Ready in: | 35 mins |
Suitable for: |
|
| Dinner, Entree, Lunch, Salad, Side Dish | |
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| Nutritional Information - Per Serve | |
| Kj | 1036 kj |
| Calories | 248 kcal |
| Fat | 16.4 g |
| Saturated Fat | 1.9 g |
| Total Carbohydrate | 20.2 g |
| Total Protein | 4.3 g |
| Fibre | 3.4 g |
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