Pumpkin Salad With Beet And Feta Cheese Food

ROAST PUMPKIN AND FETA SALAD

Steps:

• Preheat oven to 200C / 390F. Place pumpkin pieces on baking tray lined with baking paper and drizzle olive oil on top. Mix with your hands to ensure all pieces are coated and arrange in a single layer on the tray. Cook for 20 minutes, flipping once halfway, until golden and tender but not mushy! (see note 1)
• Place dressing ingredients in a jar, loosen honey with a spoon then secure the lid and shake vigorously until combined.
• Arrange salad ingredients in a bowl, drizzle with dressing and lightly toss.

BEET, PUMPKIN SEED & FETA SALAD RECIPE - (4.4/5)

Steps:

• Set up a steamer. Fill with one inch of water and place over medium-high heat. Refer to the Rouxbe Cooking School lessons on Steaming for more information, if necessary. As the water is coming to a simmer, wash and peel the beets. Cut into approximately 1.5" -inch cubes. Once the water is simmering, place the beets into the steaming basket and set over top of the steamer. Cover with a lid and steam until tender and fully cooked through about, about 30 minutes or so. While the beets are steaming, toast the cumin seeds. Place a small skillet set over medium heat and toast the seeds just until fragrant. Set aside. Toast the pumpkin seeds until just golden, if desired. Next, emince the shallots lengthwise and finely dice the chili. Roughly chop the parsley and set aside. Mince the garlic and place into a small jar. Add the sherry and extra-virgin olive oil. Season with salt and pepper to taste. Shake to emulsify. Taste for seasoning and adjust to your liking. Finally, crumble the cheese and set aside. Once the beets are tender and cooked through, remove from the steamer basket and place into a large bowl. Set aside to cool. Once the beets have cooled to room temperature, shake the vinaigrette again to emulsify. Pour over top. Add the toasted cumin seeds and toss to coat. Taste the beets for seasoning, adding a bit of salt and pepper as desired, keeping in mind how salty the cheese is. Note: If this salad is tossed with the cheese, it will turn pink; therefore, it is best to assemble the salad in layers. Divide some of the beets among the plates. Sprinkle with the pumpkin seeds, feta cheese, sliced onions, chilies and parsley and repeat until the ingredients are used up. Serve.

ROASTED BEETS WITH FETA

Steps:

• Peel 4 medium beets and cut into 1/2-inch pieces. Toss with 1 tablespoon olive oil, 1 teaspoon salt, and pepper to taste on a baking sheet. Roast at 450 degrees F, stirring once or twice, until tender, 35 minutes. Transfer to a bowl; toss with 4 chopped scallions and 2 teaspoons lemon juice. Top with crumbled feta.

ROASTED PUMPKIN AND FETA SALAD

Steps:

• Prepare the dressing as indicated above. Refrigerate the dressing while you prepare the rest of the ingredients.
• Roast the pumpkin as indicated above.
• Prepare the arugula by allowing it to dry if it is wet from rinsing. Tear any larger leaves to bite sized if needed. Place the arugula in a large bowl.
• Once the roasted pumpkin has cooled, you can add it to the large bowl with the arugula. Then toss with one to two tablespoon of the dressing or as needed.
• Top with the remaining ingredients and serve.

BEETROOT & PUMPKIN SALAD

Steps:

• Cook the beets and pumpkin using your preferred method (see post for details). Cool and cube.
• Divide the lettuce among two bowls. Dress the lettuce with beets, pumpkin, blue cheese, pumpkin seeds, and pine nuts.
• In a small bowl, mix the olive oil, cider vinegar, Dijon mustard and honey until emulsified.
• Pour dressing over salad. Enjoy.

BEET SALAD WITH PISTACHIOS AND FETA CHEESE

Steps:

• In a small mixing bowl, whisk together orange juice, vinegar, honey and olive oil until well blended.
• Place beets through the shredding disc of a food processor, then toss with half the dressing mixture.
• Toss romaine lettuce with remaining dressing and divide among four salad plates.
• Top each plate with beets and sprinkle with pistachios and feta cheese.

FETA & BEETROOT SALAD

Steps:

• Scatter the spinach leaves onto a large platter. Slice the beetroot into wedges and arrange on top of the spinach. Scatter over the feta, mint, spring onions and chillies.
• To make the dressing, put the oil, honey, lemon juice and mustard in a glass jar with a lid. Season and shake well. When ready to serve, pour the dressing over the salad and toss lightly to combine.

ROASTED BEETS WITH FETA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and place onto a baking sheet.
• Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices.
• While the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, and set aside.
• To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.