Pumpkin and Beetroot Salad

5 from 6 votes
Prep Time 20 mins
Cook Time 20 mins
Rest Time 2 hrs
Total Time 2 hrs 40 mins
Course Dinner
Cuisine European
Servings 4 people


  • 1 smaller Hokkaido
  • 2 Beetroot
  • 1 Onion
  • 6 El Olive oil
  • Salt pepper
  • 3 tbsp Pomegranate seeds
  • 3 tbsp Pine nuts
  • 1 Organic lemon
  • 1 Orange
  • 0,5 tsp Mustard
  • 2 tbsp Honey
  • 2 tbsp Balsamic vinegar
  • 150 g Arugula
  • Goat or sheep cheese cubes as you like


  • Wash the pumpkin, quarter, core and cut into 5 cm wide strips.
  • Wash beetroot, peel, halve and cut into small pieces.
  • Peel the onion and dice finely.
  • Fry the pumpkin for about 8 minutes in 2 tablespoons of olive oil, after 4 minutes add the onion cubes, season with salt and pepper, remove.
  • Fry the beetroot for 10 - 12 minutes in another 2 tablespoons of oil, season with salt and pepper.
  • Place the vegetables in a bowl each.
  • Rub some lemon zest, squeeze the juice of the lemon and orange, mix with the mustard, honey, balsamic vinegar, remaining oil, salt, pepper and pour over the vegetables.
  • Approx. Marinate for 2 hours.
  • Toast the pine nuts in a pan until golden brown.
  • Wash the salad, spin dry, serve with the pumpkin - beetroot - salad, sprinkle with crumbled goat cheese, pomegranate seeds and roasted pine nuts and serve
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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