Roasted Beet Salad with Pumpkin Seed Vinaigrette

Name: Roasted Beet Salad with Pumpkin Seed Vinaigrette
Prep time: 65 min
Total time: 65 min
Yield: 4 servings
Cuisine: International
Ingredients: 4 Medium beets; 4 cups Arugula; 1/4 cup Pumpkin seeds; 2 tbsp Olive oil; 1 tbsp Balsamic vinegar; 1 tsp Dijon mustard; 1/4 cup Goat cheese

Roasted beets and arugula dressed with a pumpkin seed vinaigrette.

⏱ 65 min · 🍽 4 servings · by Naturalition

Pumpkin Gluten-free Naturalition Core Lunch

Ingredients

•4 Medium beets
•4 cups Arugula
•1/4 cup Pumpkin seeds
•2 tbsp Olive oil
•1 tbsp Balsamic vinegar
•1 tsp Dijon mustard
•1/4 cup Goat cheese

Method

1. Roast wrapped beets at 200C for 50 minutes; peel and slice.

2. Blend half the pumpkin seeds with oil, vinegar, mustard and 2 tbsp water.

3. Toss arugula with the dressing, arrange with beets.

4. Top with remaining seeds and goat cheese.

Learn about the seeds

🌱 Mustard 🌱 Arugula 🌱 Pumpkin Seed

Who should be careful

General food information, not medical advice. Check with your doctor if you are pregnant, nursing, on medication or managing a health condition. Contains dairy.

General guidance only, not medical advice. Ask your doctor if you have a condition, allergy or take medication.