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🥗 Colorful Salad with Roasted Pumpkin, Beetroot, and Sheep's Cheese

314 kcal · 30 min · 4 servings

Colorful Salad with Roasted Pumpkin, Beetroot, and Sheep's Cheese Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the beetroot bulbs.
  2. 2. Place the beetroot in a pot with salted water.
  3. 3. Boil the beetroot for 30 to 35 minutes until tender.
  4. 4. Drain the water and let the beetroot cool down.
  5. 5. Wash the pumpkin and remove the inside.
  6. 6. Cut the pumpkin into thick wedges, keeping the skin on.
  7. 7. Preheat the oven to 180 degrees Celsius.
  8. 8. Season the pumpkin wedges with salt.
  9. 9. Brush the wedges with olive oil.
  10. 10. Place the wedges on a baking tray lined with baking paper.
  11. 11. Roast the pumpkin in the hot oven for 25 minutes until golden brown.
  12. 12. Wash the salad leaves thoroughly.
  13. 13. Spin the salad leaves dry.
  14. 14. Peel the cooled beetroot.
  15. 15. Cut the beetroot into wedges.
  16. 16. Mix the beetroot wedges with 3 tablespoons of olive oil.
  17. 17. Add 2 tablespoons of balsamic vinegar.
  18. 18. Season the mixture with salt and pepper.
  19. 19. Distribute the leaf salads onto four plates.
  20. 20. Place the marinated beetroot and roasted pumpkin wedges on the salads.
  21. 21. Crumble the sheep's cheese over the salad.
  22. 22. Add a little extra pepper on top.
  23. 23. Drizzle the salad with 1 tablespoon of olive oil to taste.
  24. 24. Drizzle the salad with 1 tablespoon of balsamic vinegar to taste.
  25. 25. Serve the salad immediately.
  26. 26. Non-vegetarians can optionally complete the dish with fried ham or bacon slices.

Nutrition per serving