Salad with Roasted Pumpkin and Beetroot

⏳ Time

10 minutes + 1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

An alternative option could be boiling the beetroot in water, but this will slightly diminish its flavor advantages compared to roasting. You can use any favorite white cheeses: ricotta, feta, or cream cheese, depending on your taste preferences. The same applies to the salad leaves: you can use a mix of salad greens, arugula, spinach, or beet greens. You can also choose seeds according to your taste: sesame, flax, pumpkin, or sunflower seeds. In this recipe, butternut squash was used, but any sweet pumpkin will work.

Ingredients

Beetroot - 3.5 oz
Pumpkin - 3.5 oz
Mixed salad greens - to taste
Toasted Sesame - to taste
Safflower Oil - 2 tablespoons
Salt - a pinch
Feta cheese - 1.8 oz

Step by Step guide

Step 1

Wrap the beetroot (previously washed and dried with a paper towel) in foil and place it in an oven preheated to 356°F for 30–40 minutes. Once the beetroot cools, peel it and cut it into cubes.

Step 2

Peel the pumpkin and cut it into cubes. Then add a pinch of salt and sunflower oil. Roast the pumpkin at 150–320°F for 25–30 minutes.

Step 3

Serve the salad in portions. Place 1–2 leaves of salad on a plate, top with beetroot, then pumpkin. Add cheese. You can also add another cut or torn leaf of salad. Sprinkle with seeds. Drizzle with your favorite vegetable oil.