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Salad with roasted pumpkin and beetroot
Salads

Salad with roasted pumpkin and beetroot

60 min4 serv.20 февр. 2026 г.

Description

A simple dish to prepare. A healthy, tasty, and nutritious salad for those who strive to eat right. Baking helps vegetables retain all their beneficial nutrients. The salad is especially delicious while the vegetables are still warm. Prepare and enjoy the new flavor of your favorite vegetables :) Serve chilled.

Instructions

  1. 1

    Step 1

    Step 1

    1. Peel the beet, lightly spray with olive oil, and bake in foil for about 30 minutes at 200 degrees.

  2. 2

    Step 2

    Step 2

    2. Cut the pumpkin into thin slices, drizzle with olive oil, and sprinkle with Provencal herbs, salt, and pepper.

  3. 3

    Step 3

    Step 3

    3. Add the pumpkin slices to the beets and bake for 15-20 minutes.

  4. 4

    Step 4

    Step 4

    4. Slice the beet into pieces roughly the same size as the pumpkin.

  5. 5

    Step 5

    Step 5

    5. Place arugula on a salad plate.

  6. 6

    Step 6

    Step 6

    6. Add slices of beet and pumpkin, drizzle with balsamic vinegar or lemon juice. You can add minced garlic.

  7. 7

    Step 7

    Step 7

    7. Sprinkle with seeds — and you can start eating :)