John Myers
Pumpkin and Beetroot Salad
The perfect pumpkin and beetroot salad recipe with a picture and simple step-by-step instructions.
- 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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