This warm beetroot and pumpkin salad is the perfect autumn treat – packed with nutritious ingredients and savory flavors.
Warm beetroot and pumpkin salad
SimplyLevel
30 min.working hours
from Paulina
Ingredients
- 300 gHokkaido pumpkin, cut into wedges
- 2small beetroots, cooked & quartered
- 1 tbspolive oil
- 1 tspfresh thyme
- 2Handfuls of arugula or lamb's lettuce
- 1Apple, cut into wedges
- 1 ball of Burrata (or 80g of Feta Light)
- 1 tbspwalnuts or pumpkin seeds
- 1 tsphoney or apple syrup
- 1 tspbalsamic cream
- A littlesalt & pepper
Nutritional values per serving
208 kcal
calories
19.1 g
protein
22.3 g
carbohydrates
6.6 g
Fat
preparation
-
Season pumpkin and beetroot with oil, thyme, salt and pepper and roast at 200 °C for about 25 minutes .
-
Arrange the salad, apple, and roasted vegetables in a bowl .
-
Crumble the feta and sprinkle it over the top.
-
Top with nuts, honey and balsamic vinegar.
Tip
Want it even creamier? Then you can use a ball of burrata instead of feta. However, please note that this will change the nutritional values as follows: 430 kcal / 18 g protein / 24 g fat / 15 g carbohydrates.