Roasted beetroot and pumpkin salad

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Roasted beetroot and pumpkin salad

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Adjust Servings:
half of a small pumpkin or butternut squash (500 g)
2 mall beetroots or a bigger one (500 g)
1 garlic head
1 red onion
150-200 g salad leaves mix
3 tablespoons of extravirgin olive oil
1 tablespoon of apple cider vinegar
1 tablespoon of lemon juice
1 teaspoon of honey
dried thyme
chilli flakes
freshly ground pepper
a handful of parsley leaves
50-75 g walnuts, pumpkin seeds or hazelnuts or a mix of the three
150-200 g goat cheese or feta

Colorful and delicious, perfect during cold winter days

  • 45 minutes
  • Serves 4
  • Easy




This roasted beetroot and pumpkin salad is perfect during winter season.

You can keep it simple, but is even more delicious served with some goat or feta cheese.



Preheat the oven to 200 degrees C / 6 for the gas oven (medium to high temperature).


You can roast the pumpkin and beets in many ways. Either peel them and cut them into slices or cubes of equal size, or you can bake the like I did: I baked the pumpkin cut into 1 cm slices, and I baked the whole beetroot, because I like how it keeps its color when it is baked whole.
Put a baking sheet in a large tray, then put the slices or cubes of pumpkin and betrrot as you chose to bake it. Cut the red onion into wedges and place in the pan. Slice the top part of the garlic head off, leaving the cloves exposed. All of the cloves need to have a small portion exposed to roast properly, so check around the edges and slice off any additional clove tips as needed. Place the garlic in the pan. Sprinkle with salt, chilli flakes and thyme over the vegetables and then drizzle with olive oil. You can wrap the garlic in a baking parchment sheet so that it does not dry out. (I no longer use and do not recommend the use of aluminum foil in the kitchen).
Put the tray in the oven until all the vegetables are soft (about 30-40 minutes). If you cook the whole beet, it may be necessary to leave it to cook for a longer time. In this case, remove the pumpkin, onion and garlic from the pan as soon as they are cooked and cook the beets until ready. The garlic might need some extra time too.
Once all the vegetables are ready, let them cool.


Bake the garlic until soft. After the garlic is cooked, let it cool. After cooking, the garlic becomes creamy and is easy to remove from the casing just by gently pressing on the base of the garlic clove.
To the roasted garlic add 2 tablespoons of olive oil, a tablespoon of apple cider vinegar, a tablespoon of lemon juice, a teaspoon of honey, salt and pepper. Mix well until you get a smooth dressing. Taste and adjust if you need more salt, pepper, honey or vinegar.


Roast the nuts and seeds in a non-stick pan for a few minutes, until they begin to slightly brown.


Place the salad leaves on the plate. Place slices of ​​pumpkin, beets and red onions over the leaves. sprinkle on top roasted nuts and seeds, green parsley leaves, and at the end drizzle the roasted garlic dressing.
You can keep the salad simple, bu, this salad with roasted pumpkin and beetroot goes well with goat cheese or feta sprinkled on top.


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