Roasted Pumpkin and Beetroot Salad

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Embrace the rich flavors and vibrant colors of autumn with this Roasted Pumpkin and Beetroot Salad. This dish combines the natural sweetness of roasted pumpkin and earthy beetroot with the peppery bite of rocket, creamy feta, and a zesty lime dressing. It’s a perfect side dish or a light main course that celebrates seasonal produce and offers a burst of nutrients.

🥗 Ingredients

  • 500g Kent pumpkin, cut into small wedges

  • 2 large beetroots, quartered

  • 2 tbsp olive oil

  • Salt and pepper, to taste

  • 100g rocket (arugula)

  • 125g raspberries

  • 150g sugar snap peas, blanched

  • 100g crumbled feta

For the Dressing:

  • 1/4 cup vegetable oil

  • Zest and juice of 1 lime

  • 2 tsp sesame oil

  • 1 tsp honey

  • Salt and pepper, to taste

🔪 Method

  1. Preheat the Oven: Set your oven to 200°C (392°F).

  2. Prepare the Vegetables: Place the pumpkin and beetroot onto separate lined baking trays. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.

  3. Roast the Vegetables: Roast in the preheated oven for about 30 minutes, or until the vegetables are tender and slightly browned. Remove from the oven and set aside to cool slightly.

  4. Prepare the Dressing: In a small bowl, whisk together the vegetable oil, lime zest and juice, sesame oil, honey, salt, and pepper until well combined.

  5. Assemble the Salad: On a serving platter, arrange the rocket as the base. Top with the roasted pumpkin and beetroot, followed by the raspberries and blanched sugar snap peas.

  6. Add the Finishing Touches: Sprinkle the crumbled feta over the salad and drizzle with the prepared dressing just before serving.

🥄 Tips and Variations

  • Add Protein: To make this salad a more substantial meal, consider adding grilled chicken, quinoa, or chickpeas.

  • Nuts and Seeds: For added crunch, sprinkle toasted pumpkin seeds or sunflower seeds on top.

  • Vegan Option: Replace feta with a plant-based cheese or omit it entirely for a vegan-friendly version.

  • Make Ahead: Roast the pumpkin and beetroot in advance and store them in the refrigerator. Assemble the salad just before serving to maintain freshness.

🥗 Nutritional Benefits

This salad is a powerhouse of nutrients:

  • Pumpkin: Rich in vitamin A, antioxidants, and fiber.

  • Beetroot: High in folate, manganese, and nitrates that may help lower blood pressure.

  • Rocket: Provides vitamin K, calcium, and iron.

  • Raspberries: Packed with vitamin C, fiber, and antioxidants.

  • Feta: Offers calcium and protein, though it can be omitted for a dairy-free option.

This combination not only delights the palate but also supports overall health with its array of vitamins, minerals, and antioxidants.

🌿 Final Thoughts

The Roasted Pumpkin and Beetroot Salad is a celebration of autumn’s bounty. Its vibrant colors and harmonious flavors make it a standout dish for any occasion. Whether served as a side or a main, it’s sure to impress guests and nourish the body.

Enjoy this delightful salad as part of your seasonal meals, and savor the natural goodness it brings to your table.

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