Best Roasted Beet Salad With Pumpkin Seeds Recipes

ROASTED BEET SALAD

Steps:

• Preheat the oven to 450 degrees F.
• Set the beets on a baking sheet lined with a two layers of aluminum foil. Drizzle with 2 tablespoons of the olive oil, sprinkle with salt and pepper, and then wrap the beets in the first layer of foil. Transfer the baking sheet to the oven and roast until the beets are fork tender, about 1 hour.
• Meanwhile, place shallots in a small bowl, drizzle with another 2 tablespoons of the olive oil, and sprinkle with salt and pepper; toss well. After the beets have roasted for 45 minutes, remove the baking sheet from the oven and carefully place the shallots directly on the second layer of aluminum foil. Return to the oven for another 15 minutes, until the shallots are caramelized and soft and the beets are fully cooked.
• Let the beets cool in the foil for at least 5 minutes. Transfer the shallots to a large bowl and set aside. When the beets are cool enough to handle, use a paper towel to rub off the skins. Cut the beets into wedges and add them to the bowl with the shallots.
• Trim the tops and bottoms off the oranges with a paring knife or a small serrated knife. Set the oranges on one of the cut ends and carefully cut away the skins, beginning at the top and following the curve of the fruit down to the bottom. Slice the oranges crosswise into thin slices. Set aside.
• In a small bowl, whisk together the vinegar, sugar, mustard, some salt and pepper, and the remaining 3 tablespoons olive oil. Pour the dressing over the beets and shallots; toss to combine. Add the mixed greens and the orange slices; toss again. Sprinkle with sunflower seeds.

GERMAN BEET SALAD WITH CARAWAY SEEDS

Steps:

• Place beets in a saucepan and cover with water. Bring to a boil, cover, reduce heat, and simmer until beets can easily be pierced with a fork, about 45 minutes. Drain and cool slightly. Peel and slice beets; place into a large bowl.
• Combine apple cider vinegar, olive oil, sugar, salt, and pepper in a small bowl and pour over beets. Mix well. Add caraway seeds and mix again. Allow to chill 2 hours before serving.

BEET SALAD WITH PUMPKIN SEEDS

Steps:

• Scrub beets and steam until soft. Remove from heat and cool.
• Peel and quarter beets. Thinly slice each quarter piece into 1/2 -inch slices. Place in bowl.
• Whisk together balsamic vinegar, mustard, basil, salt and pepper. Add olive oil and whisk until well combined. Season with additional salt and pepper to taste.
• Pour dressing over beets. Add pumpkin seeds and green onions to beets. Gently toss to combine.

ROASTED PUMPKIN AND BEETROOT SALAD

Steps:

• Preheat your oven to 400 °F.
• Prep a baking tray by covering it with parchment paper (I don't recommend using a silicone baking mat with beetroot).
• Cut the pumpkin in half and remove its seeds. Cut off the peel and cube the pumpkin. Aim for small bite-sized cubes.
• Toss the pumpkin cubes with ½ the olive oil and a pinch of salt. Optional to add black pepper.
• Peel and wash the beets. Cut into small cubes, slightly smaller than the pumpkin cubes. Always wash anything beetroot touches right away to avoid stains!
• Toss the beets in ½ the olive oil and some salt. Optional to add black pepper.
• Place cubed beets on one half of the baking tray and pumpkin on the other half.
• Roast for 30-40 minutes, until your pumpkin and beetroot are soft through to the center. Pumpkin may fully cook before the beetroot. If that's the case, remove the pumpkin from your tray and continue roasting the beetroot until it's soft in the center.
• Remove the cooked veggies from your oven. You can serve the roast pumpkin and beetroot hot over the salad, allow them to cool to room temperature before serving, or chill in the fridge for a completely cold salad.
• Add all the dressing ingredients to a small jar. Secure the lid and shake well to combine.
• You can also whisk the dressing together in a small bowl using a fork or whisk.
• If you plan to eat the full salad in one meal, toss the roasted pumpkin and beetroot with the salad greens, dressing, walnuts, pumpkin seeds and pomegranate seeds.
• If you plan to have leftovers, keep salad greens separate from the dressing, roasted pumpkin and beetroot. Serve by placing some greens on the plate with all the toppings and a drizzle of dressing.
• Some other tasty toppings are vegan feta and avocado. For a heartier salad, add cooked quinoa and/or lentils.

BEETS WITH HORSERADISH AND PUMPKIN SEEDS

Steps:

• Heat oven to 375 degrees. Place all the beets on a sheet of aluminum foil. Drizzle with the olive oil. Wrap together tightly and bake until tender, 65 to 70 minutes. Remove from the oven and let cool slightly. Peel off the skin. (You may need the help of a paring knife.)
• Slice the peeled beets 1/4-inch thick and arrange the slices on a serving tray. Sprinkle with salt and pepper.
• In a small bowl, combine the sour cream, horseradish, lemon juice, and 1/4 teaspoon each salt and pepper. Taste to adjust seasoning.
• In a small skillet, toast the pumpkin seeds over medium heat, shaking back and forth, until they emit a popcorn-like smell, 2 to 3 minutes.
• Spoon the sour cream dressing on top of the beets and sprinkle with toasted pumpkin seeds. Serve beets warm or chilled (see Tip).

ROASTED BEET SALAD WITH PUMPKIN SEEDS

Steps:

• Preheat oven to 450.
• Wash and place each beet in tin foil. Roast for 45 - 1 hour -- depending on size. (I pull my beets out when they are individually done, so that the smaller ones don't get overcooked) The beets taste better when they are undercooked.
• Let cool on the counter for 15 minutes. With gloves, peel the beets and cut into cubes.
• Stir honey with mustard in a medium bowl until combined; slowly whisk in lemon juice and salt. Add beets, gently toss to coat.
• If making in advance, bring to room temperature before serving.

ROASTED PUMPKIN SALAD WITH ORANGE DRESSING

Steps:

• Preheat oven to 350°. Peel and cut pumpkin into 1-in. cubes, reserving the seeds. Place pumpkin cubes in a large bowl. Toss with 1/4 cup oil, 1/4 cup honey, 1/2 teaspoon salt and 1/8 teaspoon pepper. Place pumpkin in a greased 15x10x1-in. baking pan; bake until tender, 30-35 minutes., Place seeds on a baking sheet; bake until golden brown, 8-10 minutes., Place orange juice, vinegar, shallot, garlic, orange zest and the remaining 2 tablespoons honey in a small saucepan. Bring to a boil; cook until liquid is reduced by half, 15-20 minutes. Strain into a small bowl. Gradually whisk in remaining 6 tablespoons oil, 1/4 teaspoon salt and 1/8 teaspoon pepper until blended., In a large bowl, combine arugula, apricots, cranberries and roasted pumpkin. Sprinkle with goat cheese and pumpkin seeds. Drizzle with dressing before serving.