• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Seeking Good Eats
  • Recipes
  • by Course
  • Low Carb Recipes
  • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipes
  • Subscribe
  • About
subscribe
search icon
Homepage link
  • Recipes
  • Subscribe
  • About
×
Home » Recipes » Dairy Free Recipes

Roasted Pumpkin and Beetroot Salad

Modified: Jul 22, 2024 by Kori Butler · Published: Sep 3, 2022

FacebookPinterestEmailReddit
Jump to Recipe
Pinterest Hidden Image

This Roasted Pumpkin and Beetroot Salad is delicious with a unique Indian-Asian twist. You'll love the curry roasted vegetables cooled then tossed with lime and fresh cilantro. This easy vegetable side dish can be customized many ways - and would be gorgeous on any holiday table.

A white bowl of roasted pumpkin and beetroot salad.Pin

Why This Beet Salad Recipe Works

"Roasting vegetables is a great way to add flavor to salads. Roast the vegetables ahead of time and cool. See below for delicious ways to serve this beetroot salad."

Roasted Pumpkin Salad and Roasted Beet Salad with Feta and Citrus Vinaigrette are two delicious salads using pumpkins or beets - or both! 🙂 If you love beets you must try these Air Fryer Beets with Balsamic Glaze.

Roasted Veggies

This recipe is made up of two vegetables; pumpkin and beetroot. They are the star of the show! Roasting vegetables brings out natural sugars, and then those sugars carmelize, making them truly delectable.

Super Flavorful!

When trying to balance out multiple strong flavors, you have to use care not to use too many different flavors - instead, use a couple of strong flavors that pair well together. Using citrus and fresh cilantro with roasted beetroot and pumpkin, all pair well together.

It's Healthy

This beetroot salad is full of vital nutrients, uses healthy fats from olive oil, is lower in carbohydrates, is gluten-free, vegan, and low-calorie. It is a great side dish to prepare with lean protein to balance out your meal.

Ingredients You'll Need

Here are the ingredients you will need to make beetroot salad:

  • Fresh Beetroot. This recipe calls for fresh beets. You can use traditional red beets, golden beets, or any other variety you prefer.
  • Fresh Pumpkin. Use a sized pumpkin for the amount of salad you want to prepare.
  • Extra Virgin Olive Oil. I used olive oil but you could also use walnut oil - another favorite of mine for salads!
  • Curry Powder. Curry powder is a blend of savory and sweet spices. Traditionally you will find different spice levels for curry powder as well, and make sure you check that when purchasing it. I prefer to start with a mild curry powder and add spice if I desire to.
  • Kosher Salt and Ground Black Pepper
  • Fresh Lime Juice. Apple cider vinegar is another acidic alternative if you don't have lime juice.
  • Fresh Cilantro

For exact ingredient quantities, please see the recipe card below!

Substitutions and Variations

Here are a few more ways you can customize this beet salad recipe:

  • Make it even spicier by adding crushed red pepper flakes and cayenne pepper or by using hot curry powder! Top tip: start light-handed with your spices, as the heat can build quickly.
  • You can substitute cilantro for finely chopped chives or any of your favorite fresh herbs, such as rosemary, thyme, or sage.
  • Try replacing the pumpkin with other fall favorites, such as butternut squash or even sweet potatoes. Yum!

How To Make Beetroot Salad

Here are the step-by-step instructions for making this beetroot salad:

Season

Preheat your oven to 350 degrees F. In a large bowl mix the beetroot, pumpkin, two tablespoons olive oil, one half tablespoon curry powder, salt, and pepper. Toss to coat.

Roast Pumpkin and Beetroot

Transfer to a baking sheet and spread vegetables out in a single layer.

Roast vegetables for 35 to 40 minutes or until they are just tender but not overdone. Hint: stir the vegetables about halfway through to ensure they are evenly cooked.

Cool the vegetables completely before assembling the salad. Tip: the recipe can be made ahead of time up to this point!

Assemble Salad

Add pumpkin and beetroot to a bowl. Pour one tablespoon of fresh lime juice and the remaining 2 tablespoons of olive oil over the top, then sprinkle with cilantro. Stir together.

Taste test and adjust the salt and pepper as needed.

Add remaining lime juice if tartness or acidity is needed. Add the remaining curry for additional spice. Let sit for 5 minutes and then serve.

How To Serve

Here are a few ideas for serving roasted pumpkin and beetroot salad:

  • To serve as a salad, cool the vegetables first. The roasted vegetables can also be served right out of the oven as well.
  • Drizzle a little maple syrup over your salad for a bit of sweetness!
  • To elevate this salad even further, top it off with creamy crumbled goat cheese or feta, crumbled bacon, and toasted pine nuts!
  • Add in 2 cups of arugula, baby spinach, or other greens. If greens are added, more dressing may be needed.

Meal idea! Pair this salad with Roasted Lamb Breast! It also makes a beautiful holiday side dish!

Pumpkin and beetroot salad served in a white bowl and garnisehd with parsley.Pin

Kori's Tips

  • To meal prep: Cut up, season, then roast the vegetables in advance. Store them in the fridge until you're ready to serve.
  • Be sure to check the doneness of your roasted vegetables as they cook. You still want them a little firm but cooked. Overcooked, and they can get a bit mushy.
  • Beets take longer to cook, so cut them into smaller pieces. For roasting consistency, cut the beets in similar-sized pieces and the same when cutting the pumpkin.
  • Don’t overcrowd your roasting pan, as this will lead to steamed vegetables instead of golden roasted vegetables!

FAQs

How to store it

Store beetroot salad in the refrigerator for up to 2 days. I would suggest storing your finished ingredients in separate air-tight containers and building your salad daily for the best quality! All ingredients will last up to 4 days in the refrigerator.

Do you have to peel beetroot before roasting?

The skin of beetroot is perfectly edible when roasted. Some varieties of beets have a slightly thicker skin, which may give your cooked beet a little more texture, but are still quite delicious!

What pumpkin is best for roasting?

Butternut pumpkins are said to be the best for roasting, as their skin is very thin and does not need to be peeled.

What cheese goes well with pumpkin?

Pumpkins aren’t as earthy as a beet and grow above ground, making them a bit sweeter in flavor. Creamy cheeses like Gruyère and goat cheese bring nutty flavors that are very tasty!

Can I ask you a favor?

If you tried this recipe, let me know! I'd love for you to come back and give the recipe a 5 star rating and leave a review in the comments! 🙂 Let's stay connected, so please follow me on Instagram, Facebook, and Pinterest! Subscribe to my newsletter to get healthy fresh recipe ideas every week!

📖 The recipe.

Pumpkin and beetroot salad served in a white bowl and garnisehd with parsley.

Roasted Pumpkin and Beet Salad Recipe

Delicious roasted pumpkin and beet salad with a unique Indian-Asian twist.
5 from 1 vote
Print Recipe Pin Recipe Save Saved!
Author Kori Butler
Prep Time 9 hours hrs 15 minutes mins
Cook Time 40 minutes mins
Total Time 9 hours hrs 55 minutes mins
Course Salad Recipes
Cuisine American
Servings 6
Calories 127 kcal

Ingredients
 
 

  • 12 ounces fresh beets (peel the beetroot and cut into ½" chunks)
  • 12 ounces fresh pumpkin (halved, seeded, skin removed, cut into ¾" chunks)
  • 4 tablespoons olive oil (divided)
  • ½ to 1 tablespoon curry powder
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 to 2 tablespoons fresh lime juice
  • ¼ cup fresh cilantro (coriander) (finely chopped)

Instructions
 

  • Preheat oven to 350°F.
  • In a large bowl mix the beetroot, pumpkin, 2 tablespoons olive oil, ½ tablespoon curry powder, salt, and pepper. Toss to coat.
  • Transfer to a baking sheet and spread vegetables out in a single layer. Roast vegetables for 35 to 40 minutes or until they are just tender but not overdone.
  • Let the vegetables cool completely.
  • Pour 1 tablespoon lime juice and the remaining 2 tablespoons olive oil over the top, then sprinkle with cilantro. Stir together.
  • Taste test and adjust salt and pepper as needed. Add the remaining lime juice if tartness or acidity is needed. Add remaining curry for additional spice.
  • Let sit 5 minutes then serve.

Kori's Tips

  • Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
  • VARIATIONS: add a tablespoon of finely chopped chives. If you like your dishes really spicy add crushed red pepper flakes or cayenne pepper. Serve with arugula or baby greens and double the dressing as needed. Add goat cheese or feta and toasted pine nuts. 
  • TOP TIPS: only roast the beetroot and pumpkin until just tender. If it is too soft, it will fall apart in the salad. If the salad is too acidic offset it with a teaspoon of sugar or sugar substitute.
  • SERVING SUGGESTIONS: serve at room temperature, garnish with more cilantro if desired. This salad pairs well with grilled or roasted lamb, chicken, pork, and beef. It also makes a beautiful holiday side dish.

Nutrition

Calories: 127kcalCarbohydrates: 10gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 434mgPotassium: 404mgFiber: 2gSugar: 6gVitamin A: 4904IUVitamin C: 10mgCalcium: 28mgIron: 1mg
DID YOU MAKE THIS RECIPE?Mention @seekinggoodeatsofficial or tag #seekinggoodeats! Be sure to subscribe to my newsletter to receive more healthy delicious recipes straight to your inbox.

© 2025 Seeking Good Eats™

More Salad Recipes

If you are looking for more delicious salads, check these out:

  • Roasted Beet Salad with Feta and Citrus Vinaigrette
  • Red Cabbage Salad with Apples and Walnuts
  • Best Greek Salad Recipe
  • Strawberry Goat Cheese Salad
  • Kale and Brussel Sprout Salad with Pomegranate and Pecans
  • Healthy Tomato and Eggplant Salad
  • Grilled Peach Salad with Burrata

Reader Interactions

Comments

No Comments

5 from 1 vote (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Image of Kori Butler Seeking Good Eats FounderPin

Hey there, I'm Kori.

I’m a culinary school trained chef specializing in holistic nutrition and wellness. I’ve always been a major foodie, and as I’ve aged, the full impact of my love of food—and not-necessarily-healthy eating habits—caught up to me. In an effort to make positive changes in my life (and hopefully yours, too), I created this website where I could share great-tasting, craveable, healthy recipes.

More about me

Most Popular Recipes

  • A round white bowl of fried rice with shrimp and chicken.
    Shrimp and Chicken Fried Rice
  • Buffalo chicken wing dip served in a gray baking dish and garnished with celery. A person is dipping a cracker into the dip.
    Buffalo Chicken Wing Dip Recipe
  • A bowl of New Orleans gumbo served over rice with a spoon.
    Louisiana-Style Gumbo Recipe
  • Pork Shoulder Roast Recipe
  • a jar full of premade fajita seasoning mix with a spoon full of seasoning on a cutting board.
    Easy 8-Ingredient Fajita Seasoning Mix
  • Blue cheese wedge salad with dressing, bacon, tomato, and cheese
    Wedge Salad Recipe with Blue Cheese

Footer

as featured in:

Seeking Good Eats as feature in various publication onlinePin
back to top
  • Privacy Policy
  • Disclaimer
  • About Me
  • Contact
  • Newsletter
  • Sponsor
  • Accessibility Policy
Badge of the Internation Association of Culinary ProfessionalsPin

Copyright © 2025 Seeking Good Eats™

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.