Baked Pumpkin Wedges with Avocado and Beetroot

Summary

Prep Time	20 mins
Cook Time	30 mins
Total Time	50 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

For the dressing:

2 tablespoon balsamic vinegar, white
some agave syrup
salt and pepper
2 tablespoons oil

Baked Pumpkin Wedges with Avocado and Beetroot

Instructions

Preheat the oven to 180 ° C top and bottom heat. Wash the pumpkin, cut in half, remove the seeds and fibers with a spoon, cut the flesh with the skin into wedges. Spread on a baking sheet lined with baking paper, season with salt and pepper, brush with oil and cook for about 20 to 30 minutes.
Halve the avocado, remove the stone and peel, cut the pulp into twelve to sixteen wedges, drizzle with lime juice. Peel and slice the beetroot. Wash spinach, spin dry.
For the dressing, stir together balsamic vinegar, agave syrup, salt and pepper, fold in the oil.
Stack the pumpkin and agave wedges together with the beetroot slices in portions to form a tower, place the spinach next to them. Sprinkle everything with the dressing and serve sprinkled with pumpkin seeds.

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