NZ Woman's Weekly

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

  • Meal Type

  • Courses


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.

Issue 1541

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