Roasted Beetroot & PumpkinSalad

This roasted beetroot and pumpkin salad combines vibrant colors and rich textures, making it a perfect autumn appetizer.

👉🏻Ingredients list⚠️

• Beetroot

• Pumpkin

• Olive oil

• Salt

• Black pepper

• Mixed greens (like spinach, arugula)

• Goat cheese or feta

• Walnuts

• Balsamic vinegar

👉🏻✨DIRECTIONS:

1. Roast Vegetables: Cut beetroot and pumpkin into chunks, toss with olive oil, salt, and pepper, and roast at 200°C (400°F) until tender.

2. Prepare Salad: In a large bowl, place mixed greens, add roasted beetroot and pumpkin.

3. Add Toppings: Sprinkle with crumbled goat cheese and walnuts.

4. Dress: Drizzle with balsamic vinegar, gently toss, and serve.

👉🏻✨TIPS

• Add a touch of honey to vegetables before roasting for extra flavor.

• Customize with other nuts or seeds as desired.

👉🏻✨BENEFITS

• Ideal as a refreshing starter or healthy main course.

• Rich in fiber and antioxidants, boosts immunity.

✨NUTRITIONAL ASPECTS:

• Beetroot is high in folate and iron.

• Pumpkin and greens provide Vitamins A and C.