Roasted Beets and Pumpkin Salad

Roasted Beets and Pumpkin Salad

Roasted beetroot and pumpkin paired with a creamy tahini dressing. The sweetness of roasted vegetables perfectly balances the bitterness of the tahini paste.

Autumn is here and we have an abundance of pumpkins, so you can expect a lot of pumpkin recipes here. What’s your favorite pumpkin recipe?

Also, do you also struggle to cut the pumpkin in half? A chef that I worked with in the past taught me to smash it to the ground, so it opens, and the job is done for you, I’m afraid our old farmhouse floor wouldn't survive it, so I must work my muscles.

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🍽 Serves 4-5 🕘 50-55 minutes Difficulty: Beginner

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Ingredients:

• 2 beets

• 2 cups pumpkin

• Olive oil and salt to roast

• 1 can of chickpeas

• 1 red capsicum

• 1 red onion

• 1/2 cup cherry tomatoes

• 1/4 cup fresh parsley to garnish

Dressing:

• ½ cup cashews (soak in boiling water for 30min)

• ¼ cup tahini

• ½ cup water

• Juice from ½ lemon

• ¼ cup parsley

• ¼ cup chives

• ¼ tsp garlic powder

• ¼ tsp onion powder

• ¼ tsp salt

• Cracked pepper to taste

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Instructions:

1. Soak the cashews in hot water for 30min. Preheat the oven to 180’C. Cut the pumpkin and beets into 1-2cm pieces.

2. Place the pumpkin on a baking tray. Sprinkle with olive oil and salt. Repeat with beetroot. Roast for 40min.

3. Prepare the dressing: in a food processor, place soaked cashews, tahini, water, lemon juice, parsley, chives, garlic and onion powder, salt and pepper. Blend until smooth (approx.2-3min)

4. Prepare the rest of the ingredients: chop capsicum, lettuce, and cherry tomatoes. Slice red onion

5. Remove roasted vegetables from the oven and let them cool.

6. Assemble the dish: place lettuce, chickpeas, roasted beets and pumpkin, red onion, capsicum, and cherry tomatoes. Pour the dressing, garnish with parsley and serve.

7. Enjoy!

   
   

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Watch a short tutorial on Instagram

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