Roasted mixed beetroot salad with horseradish and pumpkin seeds
This autumnal beetroot salad is super quick to make and the pumpkin seed oil makes it extra special. The horseradish adds a wonderful kick. I first fell in love with pumpkin seed oil while on holiday with friends in Styria, where this combination of ingredients has a long tradition.
Ingredients · Servings 2
- 300g mixed beets
- 30 g horseradish
- 50 g pumpkin seeds
- 30 ml pumpkin seed oil
- 20 ml Balsamicoessig
- 20 g parsley
- Salt
- Pfeffer
Method · 35 min
- Preheat oven to 180°C. Peel the horseradish. Slice the mixed beets and arrange them on a baking sheet. Drizzle with a little pumpkin seed oil and bake for about 15-20 minutes.
- Remove the baking tray from the oven approximately 8 minutes before the end of the baking time. Sprinkle pumpkin seeds over the mixed beets and return to the oven.
- Arrange the roasted beets from the oven on a large plate and drizzle with the remaining pumpkin seed oil and balsamic vinegar. Grate freshly peeled horseradish over the top. Sprinkle the beet salad with parsley and season with salt and pepper. Enjoy!
