Roasted Pumpkin and Beet Salad 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

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Author Kori Butler

Prep Time 9 15

Cook Time 40

Total Time 9 55

Course Salad Recipes

Cuisine American

Servings

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

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