NZ Woman's Weekly

Wedding food: Wild rocket and baby beet salad with pumpkin seed vinaigrette

Wedding food: Wild rocket and baby beet salad with pumpkin seed vinaigrette
  • Meal Type

    Salad
  • Courses

    Entrée

Rocket is prolific at the moment. If you don’t have any in your backyard, make sure you buy the outdoor- grown stuff, as it has a much more wild, peppery flavour than the hydroponic version.

  • 500g wild rocket leaves
  • 2 red onions, peeled and each cut into 8 wedges
  • 8 baby beetroot, peeled and halved lengthways
  • 6 tbsp olive oil
  • Salt and freshly ground black pepper
  • 4 tbsp pumpkin seed paste (ready-made or roast ½ cup pumpkin seeds and blitz to a paste)
  • 1 tbsp brown sugar
  • Juice of 1 lemon

1 Preheat the oven to 180ºC. Put onions and beets in a bowl with 2 tablespoons olive oil, salt and pepper. Toss to coat. Transfer to roasting dish and roast about 30 minutes.

2 With a stick blender or whisk, mix the pumpkin seed paste, lemon juice and brown sugar, then gradually add 4 tablespoons olive oil, as you continue to whisk.

3 Arrange the rocket in a large bowl with the onions and beetroot.

4 Dress with the pumpkin seed vinaigrette, and serve.

Latest Issue

Subscribe to the magazine

Kate's prayer for a princess

In this week's special Royal baby issue of the New Zealand Woman's Weekly we reveal Kate's baby joy and prayer for a princess.

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.

Subscribe