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Pumpkin & Beetroot Hummus Salad

It might technically be spring but there's still a nip in air, which means I have a few more weeks eating delicious winter veggies. 

At the moment I've been eating a lot of beetroot in many forms: juice, slaws, soups or in hummus.

I recently discovered that beetroot contains concentrated glutamine, an essential amino acid that aids in the repair of the small intestine walls. Repairing the intestines wall is incredibly important if you've been suffering from any immune issues or have been taking antibiotics. 

The small intestine is the first line of defence to your whole body, so having it in tip top condition is going to improve your whole health. Pairing lots of beetroot dishes with fermented foods is really healthy way to give your gut some serious loving

I think one of my next recipe might even be fermented beets!

Ok onto the recipe...

This is actually a really simple recipe that's packed with earthy goodness and lots of nutty overtones form the coconut oil roasted pumpkin, and the roasted almonds. I just love the smell of roasted almonds, I think it smells a little like freshly popped popcorn. 

Leave the pumpkin skin on for this recipe to get more of the nutrients (lot's of skin glowing vitamin a and c) out of the pumpkin, but it also because it looks more visually appealing I think. 

Pumpkin & Beetroot Hummus Salad

Ingredients (serves 4)

1 medium whole pumpkin

1 cup of raw almonds

1 bag of mixed salad leaves

1 batch of beetroot hummus

1 tbsp melted coconut oil

Balsamic vinegar 

 

Method

1. Pre-heat the oven to 180°. Start by washing the pumpkin with some water. Then slice it in to strips that are as evenly thick as possible. Place the pumpkin slices on a lined backing tray and brush with coconut oil, turn over and brush the other side. I use a pastry brush to do this as it stops the pumpkin getting too drowned in oil. Place in the heated oven for 40 minutes, flipping over halfway through.

2. Whilst the pumpkin is cooking get on with making the beetroot hummus recipe which you can find here. Just remember you will need to roast some beetroot ahead of time. 

3. Once the pumpkin has been roasting for 30 minutes, place the almonds on a baking tray and add them to the oven to dry roast for 10 minutes. 

4. After the 40 minutes remove the pumpkin and the almonds from the oven. The pumpkin should be nicely caramel coloured and the almonds a little golden. You don't want the almonds to look perfectly roasted as they continue to roast once removed from the oven, so it's best to take them out when they look like they still need another few minutes.

5. Assemble the salad by emptying the lettuce leafs over a big platter or dividing it up onto each plate. Then top with roasted pumpkin, beetroot hummus and the almonds. Lastly, drizzle a little balsamic vinegar over the top and then tuck in. 

 

 

 

 

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