Free Healthy Recipe - Chunky Vinaigrette with Roasted Beetroot & Pumpkin

Dairy free, Gluten free, Low GI, Wheat Free

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

3 medium beetroots, peeled
100 grams pumpkin, peeled and cut into 1cm cubes
4 tbsp sesame seeds, toasted
2 tbsp honey
1 orange juice only; plus finely grated orange rind
1 tsp ginger, finely grated
1 tsp rosemary, finely chopped
1 tbsp coriander, freshly chopped
pepper freshly ground

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

Scale recipe to serves

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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