Roasted Pumpkin And Beetroot Salad Food

ROASTED PUMPKIN AND BEETROOT SALAD

Steps:

• Preheat your oven to 400 °F.
• Prep a baking tray by covering it with parchment paper (I don't recommend using a silicone baking mat with beetroot).
• Cut the pumpkin in half and remove its seeds. Cut off the peel and cube the pumpkin. Aim for small bite-sized cubes.
• Toss the pumpkin cubes with ½ the olive oil and a pinch of salt. Optional to add black pepper.
• Peel and wash the beets. Cut into small cubes, slightly smaller than the pumpkin cubes. Always wash anything beetroot touches right away to avoid stains!
• Toss the beets in ½ the olive oil and some salt. Optional to add black pepper.
• Place cubed beets on one half of the baking tray and pumpkin on the other half.
• Roast for 30-40 minutes, until your pumpkin and beetroot are soft through to the center. Pumpkin may fully cook before the beetroot. If that's the case, remove the pumpkin from your tray and continue roasting the beetroot until it's soft in the center.
• Remove the cooked veggies from your oven. You can serve the roast pumpkin and beetroot hot over the salad, allow them to cool to room temperature before serving, or chill in the fridge for a completely cold salad.
• Add all the dressing ingredients to a small jar. Secure the lid and shake well to combine.
• You can also whisk the dressing together in a small bowl using a fork or whisk.
• If you plan to eat the full salad in one meal, toss the roasted pumpkin and beetroot with the salad greens, dressing, walnuts, pumpkin seeds and pomegranate seeds.
• If you plan to have leftovers, keep salad greens separate from the dressing, roasted pumpkin and beetroot. Serve by placing some greens on the plate with all the toppings and a drizzle of dressing.
• Some other tasty toppings are vegan feta and avocado. For a heartier salad, add cooked quinoa and/or lentils.

ROASTED BEET SALAD WITH PUMPKIN SEEDS

Steps:

• Preheat oven to 450.
• Wash and place each beet in tin foil. Roast for 45 - 1 hour -- depending on size. (I pull my beets out when they are individually done, so that the smaller ones don't get overcooked) The beets taste better when they are undercooked.
• Let cool on the counter for 15 minutes. With gloves, peel the beets and cut into cubes.
• Stir honey with mustard in a medium bowl until combined; slowly whisk in lemon juice and salt. Add beets, gently toss to coat.
• If making in advance, bring to room temperature before serving.