Beet and Pumpkin Salad
May 4, 2021
0
Budget, Dinner, Easy, Gluten Free, Low Carb, Low Fat, Lunch, Quick, Recipe, Salad, Vegetables, Vegetarian
Learn how to make delicious and healthy Beet and Pumpkin Salad by following an easy step by step recipe. Serves 1 person. Multiply by number of servings needed.
Ingredients
- 1/2 lb fresh pumpkin
- 1 Tbsp extra-virgin olive oil
- 1 bunch baby beets (approx. 1/2 lb)
- 2 Tbsp walnuts, coarsely chopped
- 2 Tbsp sunflower seeds
- 2 Tbsp pumpkin seeds
- 1 Tbsp extra-virgin olive oil
- 1 tsp whole grain mustard
- 1 tsp balsamic vinegar
- 1 tsp apple cider vinegar
- 1/2 tsp sesame oil
- Salt and pepper to taste
- Mint leaves (garnish)
Instructions
- Preheat the oven to 350°F/177°C.
- Line a tray with baking paper. Slice the pumpkin into thin wedges, leaving the skin on to help the wedge to keep their shape. Toss with olive oil and a pinch of salt and arrange on a baking tray.
- Wash beets and slice off tops. Wrap the beets in foil and place on another baking tray. Roast pumpkin and beets for about 20 minutes, or until you can easily poke a knife through the beets. Beets may take a little longer to cook than the pumpkin.
- Carefully unwrap beets and rinse under cold water. The skins should slide right off (alternatively, you may leave the skins on).
- Cut each beet into quarters and set aside with the pumpkin.
- In a small bowl, whisk all dressing ingredients together. Season with salt and pepper to taste.
- Plate the pumpkin and top it with beets. Add walnuts, sunflower seeds, and pumpkin seeds. Drizzle with dressing. Garnish with mint leaves, if desired.
