Pumpkin and Beetroot Parmesan Salad

Made with Perfect Italiano™ Parmesan Cheese



Preparation Time:

10 minutes

Cooking Time:

30 minutes


  • 100ml olive oil
  • ¼ cup balsamic vinegar
  • 1 tbsp brown sugar
  • 2 cloves garlic, thinly sliced
  • ½ tsp smoked paprika
  • 500g baby beetroot, trimmed, cut into wedges
  • 500g pumpkin, cut into 1cm thick slices
  • 2 tbsp chopped flat leaf parsley
  • salt and freshly ground black pepper, to taste
  • 60g rocket leaves
  • 1/3 cup toasted pine nuts
  • 125g Perfect Italiano™ Parmesan, shaved



  1. Combine half the oil, 1 tablespoon balsamic vinegar, sugar, garlic and smoked paprika together.
  2. Coat beetroot in half the balsamic mix and place in a baking paper lined baking dish. Coat pumpkin in remaining balsamic mix and place in a separate lined baking dish. Bake at 180°C for 30 minutes or until tender.
  3. Combine remaining olive oil and balsamic vinegar, parsley and seasonings to make a dressing.
  4. Toss cooked vegetables, rocket and dressing, until well coated. Divide between serving plates and sprinkle with pine nuts and shaved parmesan.


Use a vegetable peeler to shave Perfect Italiano Parmesan Block over this salad in place of Perfect Italiano Shaved Parmesan.