Vibrant Warm Pumpkin and Beetroot Salad
Indulge in the warmth and flavors of this Vibrant Warm Pumpkin and Beetroot Salad, a true testament to Australian culinary innovation. This dish marries the earthy sweetness of roasted butternut pumpkin and beetroots with the crispness of fresh baby spinach, creating a balance of textures that is both comforting and refreshing. Brighten your dinner table and elevate your spirits on chilly winter nights with this colorful salad, featuring nutty pepitas and a tangy raspberry vinaigrette that ties everything together beautifully. Perfect as a main course or a side dish, this salad is sure to impress your family and guests alike.
4
Servings
200
Calories
10
Ingredients
Ingredients
Butternut pumpkin
600 g (peeled and cut into wedges)
Small beetroots
4 (peeled and cut into wedges)
Brown onion or yellow onion
1 (peeled and cut into wedges)
Olive oil
2 tablespoons
Garlic cloves
4 (finely chopped)
Sea salt
to taste
Fresh ground black pepper
to taste
Pepitas (pumpkin seeds)
1/4 cup
Baby spinach leaves
to taste (well washed)
Raspberry vinegar or red wine vinegar
1 tablespoon
Instructions
1
Preheat your oven to 200°C (400°F) or gas mark 6.
2
Line a large baking tray with greaseproof paper.
3
Peel the butternut pumpkin, beetroots, and onion, and cut them into wedges.
4
In a large bowl, mix together the olive oil, chopped garlic, sea salt, and fresh ground black pepper until well combined.
5
Add the pumpkin, beetroot, and onion to the bowl and toss until the vegetables are thoroughly coated in the oil and seasoning.
6
Spread the coated vegetables evenly on the prepared baking tray and roast in the oven for 40-50 minutes, or until the pumpkin is golden brown and tender.
7
While the vegetables are roasting, place the pepitas in a dry non-stick pan and toast them in the oven for a few minutes, stirring frequently, until they start to pop and turn golden.
8
Once the vegetables are done roasting, remove them from the oven and combine them in a large bowl with the toasted pepitas and fresh spinach leaves.
9
Drizzle the salad with raspberry vinegar and toss gently to combine.
10
Serve the salad warm, allowing the flavors to meld together for a delightful culinary experience.
Nutrition Information
9.5g
Fat
22.5g
Carbs
5g
Protein
5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of this salad?
This salad marries the earthy sweetness of roasted butternut pumpkin and beetroots with nutty pepitas and a tangy raspberry vinaigrette.
Is this recipe suitable for vegetarians?
Yes, this Vibrant Warm Pumpkin and Beetroot Salad is entirely vegetarian and plant-based.
How long should I roast the vegetables?
The vegetables should be roasted for 40 to 50 minutes or until the pumpkin is golden brown and tender.
Can I use a different type of pumpkin?
While butternut pumpkin is recommended for its sweetness, you can substitute it with Kent or Jap pumpkin if needed.
At what temperature should I set my oven?
Preheat your oven to 200 degrees Celsius or 400 degrees Fahrenheit, which is gas mark 6.
Can I substitute the raspberry vinegar?
Yes, if you do not have raspberry vinegar, red wine vinegar is an excellent alternative.
Should this salad be served warm or cold?
This dish is best served warm to allow the roasted flavors of the pumpkin and beetroot to meld together.
How many servings does this recipe provide?
This recipe is designed to yield 4 servings.
Do the beetroots need to be peeled?
Yes, the small beetroots should be peeled and cut into wedges before they are roasted.
What are pepitas?
Pepitas are pumpkin seeds, which add a nutty crunch to the salad.
Can I use frozen spinach?
Fresh baby spinach leaves are highly recommended for the best texture; frozen spinach would be too soft and wet for this salad.
Can I omit the garlic?
Yes, you can omit the garlic, though it adds a wonderful savory depth to the roasted vegetables.
Is this recipe vegan?
Yes, based on the ingredients provided, this recipe is 100 percent vegan-friendly.
How many calories are in a serving?
Each serving of this salad contains approximately 200 calories.
Is this salad gluten-free?
Yes, all the primary ingredients in this salad are naturally gluten-free.
Can I add cheese to this salad?
While not in the original recipe, adding crumbled feta or goat cheese is a common and delicious variation.
How do I toast the pepitas?
Place them in a dry non-stick pan and toast them in the oven for a few minutes until they start to pop.
What type of onion should I use?
The recipe suggests using one brown onion or yellow onion, peeled and cut into wedges.
Can I prepare the vegetables ahead of time?
You can peel and chop the vegetables in advance, but for the best texture, roast them just before you plan to eat.
How should I store any leftovers?
Store leftovers in an airtight container in the refrigerator for up to two days, though the spinach may wilt over time.
Can I use canned beetroots?
Fresh beetroots are best for roasting, but if using canned, add them at the very end of the roasting process just to warm them.
Do I need to cook the baby spinach?
No, the spinach is added fresh and will naturally wilt slightly when tossed with the warm roasted vegetables.
How should the pumpkin be prepared?
The butternut pumpkin should be peeled and cut into wedges for even roasting.
What can I use instead of pepitas?
Roasted walnuts or pine nuts are great alternatives if you do not have pumpkin seeds.
Does this dish contain any cholesterol?
According to the nutritional information, this salad contains zero cholesterol.
What is the fiber content of this salad?
One serving of this salad provides 5 grams of dietary fiber.
Is there any added sugar in this recipe?
No, there is no added sugar; the sweetness comes naturally from the pumpkin and beetroots.
Can I use a gas oven?
Yes, use gas mark 6 if you are cooking with a gas oven.
What is the total fat per serving?
Each serving contains 9.5 grams of fat, mostly from the olive oil and seeds.
Why is this considered a winter recipe?
It uses hearty root vegetables and is served warm, providing comfort and nutrition during colder months.