Earthy roasted beets and caramelized pumpkin meet peppery arugula in this vibrant, wholesome salad. A light honey-balsamic dressing and salty feta tie the warm vegetables together for a fresh, satisfying bowl.
Ingredients
- 50-60 g (2 cups) arugula
- Pumpkin, to taste
- Beets, to taste
- Bryndza or feta cheese, to taste
- For the dressing: 2 tbsp olive oil
- 1-2 tsp balsamic vinegar
- 1 tsp honey
- 1/2 tsp salt
- 1-2 tsp lemon juice
Instructions
- Roast the pumpkin: cut into pieces and bake at 180°C (350°F) for about 30 minutes until soft (the skin peels off easily). Wrap beets in foil and roast a little over an hour, depending on size. Cooled roasted vegetables keep 4 days in the fridge.
- Peel and slice the cooled vegetables.
- Whisk all dressing ingredients in a small bowl.
- Plate the arugula, top with sliced vegetables and cheese, and drizzle with dressing.
Tips
- Roast the vegetables until tender, then cool them completely so the arugula stays crisp.
- Slice the beets evenly and drizzle the dressing just before serving to keep the salad bright.
- If you love beet dishes, try our Tender Chicken and Beet Salad next, or the comforting Roasted Pumpkin Cream Soup. Browse more fresh ideas at Allrecipes and find seasonal guidance at Serious Eats.
Nutrition: per 100 g: 47 kcal, protein 2 g, fat 2 g, carbs 5 g.