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Oven-Roasted Beet-and-Pumpkin Salad

Oven-Roasted Beet-and-Pumpkin Salad
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I like pumpkins and I like beets. Every season I am trying new recipes using these wonderful vegetables.

This time I wanted to combine pumpkins and beets in one dish. I prepared absolutely stunning and delicious oven-roasted beet-and-pumpkin autumn (and winter) salad.

Vibrant jewel colors: gold, emerald, and purple; complex flavors: peppery, sweet, and sour; variety of textures: soft, crunchy, and creamy – all these treasures came together in one bite.

roasted pumpkin beet salad (13)

This gorgeous salad can be served warm or cold, as a salad or a side dish. It pairs well with meat, poultry and fish. It is mouthwatering when mixed with grains. Any type of rice, quinoa, barley, farro, mixed with oven-roasted beets and pumpkin, make a very tasty, nutritious and healthy dish.

In this recipe you can use any soft cheese you like: fresh goat, sheep’s, blue, stilton, gorgonzola or feta. Walnuts, pine nuts, hazelnuts, pecan, almonds, or sunflower seeds can be used in place of pumpkin seeds as well. In any case, the result will be great.

Fall and winter pleasure!

roasted pumpkin beet salad (16)

 

Oven-Roasted Beet-and-Pumpkin Salad

 

4-6 servings

Ingredients

  • 1 purple beetroot (approximately 10-12 oz)
  • 1 gold (yellow) beetroot (about 10-12 oz)
  • 1 – 1 ½ lb pumpkin or butternut squash
  • 3-4 sprigs rosemary (or dried Herbs de Provence)
  • 3-4 sprigs thyme (or dried Herbs de Provence)
  • 6-8 cloves garlic (optional)
  • 2-3 tbsp balsamic vinegar (optional)
  • Kosher salt
  • Black pepper
  • 3-4 tablespoons olive oil
  • ¼ – 1/3 cup pumpkin seeds (or chopped nuts to taste, or sunflower seeds)
  • 1/3 – ½ cup crumbled fresh goat cheese (or Stilton, blue, Gorgonzola, feta)
  • 1 tbsp extra virgin olive oil (for finishing)
  • 1 tbsp aged balsamic vinegar (for finishing)
  • Arugula or baby spinach (2 cups per serving) 

 

 

Preparation

Preheat an oven to 425 F (220 C).

If using garlic, peel the outer layer (paper like) of the garlic skin.

Peel and cut the pumpkin into small bite size cubes.

Peel and cut the beets into small bite size cubes. Start with the golden beets.

Place the vegetables in groups on an oiled baking sheet. Drizzle with balsamic vinegar and olive oil. Season the vegetables with salt and pepper.

Add the rosemary and thyme sprigs and, if using, garlic cloves.

Bake in the oven for 35-40 minutes until slightly golden. A knife should easily go into the beet pieces.

On a dry frying pan over medium-to-low heat, dry the pumpkin seeds until lightly browned.

Arrange the arugula or baby spinach on a platter. Top with baked beets and pumpkin cubes. Drizzle with aged balsamic vinegar, sprinkle with pumpkin seeds and goat cheese. Drizzle with good olive oil.

roasted pumpkin beet salad (2)roasted pumpkin beet salad (3)

roasted pumpkin beet salad (4)roasted pumpkin beet salad (6)

roasted pumpkin beet salad (7)roasted pumpkin beet salad (15)

roasted pumpkin beet salad (19)roasted pumpkin beet salad (18)

 

Cook with pleasure!

 



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