Salad with Roasted Pumpkin and Beetroot
Salads • World
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 5 oz
- Pumpkin 5 oz
- Mixed salad greens to taste
- Toasted Sesame to taste
- Safflower Oil 2 tablespoons
- Salt a pinch
- Feta cheese 0 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 355°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.
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