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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 could possibly not survive it, so I must work my muscles.

🍽 Serves 4-5

🕘 50-55 minutes


  • 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


  • 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


  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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