Roasted pumpkin with beetroot and ras el hanout
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3-4 SERVINGS
40 MIN.
INGREDIENTS
- 500 g Hokkaido pumpkin
- 2 small red onions
- 250 g red beet
- 100 g feta
Marinade
- 1 lime
- 1 tsp brown sugar
- 1 tbsp ras el hanout
- 4 tbsp oil
- Salt Pepper
HOW TO MAKE IT
- Halve the pumpkin, remove the seeds and cut into wedges about 1 cm thick. Peel and quarter the red onions.
- Place the beet in a pot of heavily salted water and boil for about 30 to 40 minutes, depending on its size.
- Preheat the oven to 220°C top/bottom heat.
- Put the oil in a large bowl. Add the ras el hanout and brown sugar and stir.
- Add the pumpkin and onions to the bowl and use your hands to mix it all together until everything is evenly coated in the marinade.
- Put everything on a baking sheet and bake for 30 minutes, until the pumpkin is golden brown.
- Drain the beet and rinse with cold water. Remove its skin and cut into quarters or eighths, depending on size.
- Arrange the pumpkin and beet, sprinkle with the feta and season with salt, pepper and lime juice.