Description
Roasted Pumpkin and Beetroot Salad is a warm, earthy, and slightly sweet dish with creamy feta and a drizzle of balsamic glaze. It’s cozy, colorful, and perfect as a vegetarian main or a festive side.
Ingredients
• 2 cups pumpkin (butternut or kabocha), peeled and cubed
• 2 medium beetroots, peeled and cubed
• 3 tablespoons olive oil, divided
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup crumbled feta cheese
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon balsamic glaze (optional, for drizzling)
Instructions
1. Preheat oven to 400°F (200°C).
2. Place cubed pumpkin and beetroot on a baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat.
3. Roast for 30–35 minutes, turning halfway through, until vegetables are tender and caramelized.
4. Let the roasted vegetables cool slightly, then transfer to a serving platter.
5. Drizzle with remaining olive oil and sprinkle with crumbled feta and chopped parsley.
6. Optional: drizzle with balsamic glaze before serving.
7. Serve warm or at room temperature.
Notes
– Use golden beets for a milder, sweeter flavor and bright presentation.
– Goat cheese or dairy-free alternatives work in place of feta.
– Add toasted walnuts or pumpkin seeds for crunch.
– Roast extra veggies and use leftovers in wraps or grain bowls.
– This salad tastes great warm or chilled.
- Prep Time: 10
- Cook Time: 35
- Method: Roasting
- Cuisine: Vegetarian