Beetroot & Pumpkin Salad


  • 4 medium sized beets with skin & tops intact
  • 500g pumpkin, peeled & chopped
  • ¼ cup Parsley, chopped
  • Small handful of Sunflower Kernels  (optional)


  • 1/3 Cup Olive oil
  • 2 Shallots or Spring Onions
  • 1 Tablespoon Dijon Mustard


Preheat the oven to about 200° C or stoke the fire & get your camp oven warm. 

Place the beetroot onto a sheet of baking paper, drizzle with oil & season with salt & pepper. Wrap up tightly & place in oven for 45 – 50 mins. If laying your wrapped beets in foil over hot coals, check regularly, by piercing a skewer into the beet, as they may not take as long to cook over coals. 

Once cooked, cool, peel & slice the beets.


Cook the pumpkin on a grill for around 5 – 10 minutes.


Place ingredients into a bowl, whisk well & season to taste.


A great compliment to this simple salad - handful of Baby Spinach, sprinkle with Sunflower Kernels & Parsley, drizzle with dressing, serve & enjoy! 

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