Salad with baked pumpkin and beetroot
2 servings
10 minutes
Roasted pumpkin and beet salad is a harmony of autumn flavors in one dish. The root sweetness of beets combines with soft, caramelized pumpkin to create a rich and intense flavor. This salad has its roots in rural cuisine traditions where simple ingredients were used to highlight their natural sweetness. Feta cheese adds creamy notes, while sesame seeds provide a light nutty texture. Ideal as a light dinner or side dish, it emphasizes the naturalness of the ingredients. This salad is not just food but a warm reminder of nature's seasonal gifts that should be cherished. Its simplicity makes it accessible, and vibrant colors make it aesthetically appealing. A great choice for those seeking a healthy and tasty autumn dish.
1
Wrap the beet (washed and dried with a paper towel) in foil and place it in a preheated oven at 180 degrees for 30-40 minutes. Once the beet cools down, peel it and cut it into cubes.
- Beetroot: 100 g
2
Peel the pumpkin and cut it into cubes. Then add a pinch of salt and sunflower oil. Bake the pumpkin at 150–160 degrees for 25–30 minutes.
- Pumpkin: 100 g
- Salt: pinch
- Sunflower oil: 2 tablespoons
3
Serve the salad in portions. Place 1-2 lettuce leaves on a plate, then add beetroot, followed by pumpkin. Add cheese. You can also add another sliced or torn lettuce leaf. Sprinkle with seeds. Drizzle with your favorite vegetable oil.
- Beetroot: 100 g
- Pumpkin: 100 g
- Fetaksa (soft brined cheese): 50 g
- Mixed salad leaves: to taste
- Sesame seeds: to taste
- Sunflower oil: 2 tablespoons
