Roasted beet salad with horseradish and pumpkin seeds

Name: Roasted beet salad with horseradish and pumpkin seeds
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: european
Ingredients: 10.5 oz mixed beets; 1.25 oz horseradish; 0.5 cup pumpkin seeds; 2 tbsp pumpkin seed oil; 1.33 tbsp balsamic vinegar; 0.75 cup parsley; salt; pepper

Based on 7 ratings

In app

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

"This fall beetroot salad comes together super quickly and has a touch of something special thanks to the pumpkin seed oil and horseradish—which adds a nice spiciness. I learned to love pumpkin seed oil while on vacation with friends in Styria, Austria where this combination of ingredients has a long tradition."

Difficulty

Easy 👌

Preparation

15 min

Baking

20 min

Resting

0 min

Ingredients

2Servings

300 g

mixed beets

30 g

horseradish

50 g

pumpkin seeds

30 ml

pumpkin seed oil

20 ml

balsamic vinegar

20 g

parsley

salt

pepper

MetricImperial

Utensils

oven, baking sheet, fine grater

How-To Videos

How to chop herbs

How to toast nuts

How to prepare beets

Nutrition per serving

Cal313

Fat19 g

Protein7 g

Carb30 g

Step 1/ 3
- 30 g horseradish
- 300 g mixed beets
- 20 ml pumpkin seed oil
- oven
- baking sheet
Preheat oven to 180°C/350°F. Peel horseradish. Slice mixed beets and transfer to a baking sheet. Drizzle with some pumpkin oil and toss to combine. Roast for approx. 15 – 20 min.
Step 2/ 3
- 50 g pumpkin seeds
Approx. 8 min. before the end of the beet roasting time, remove the baking sheet from the oven and sprinkle with pumpkin seeds. Transfer back to the oven to finish baking.
Step 3/ 3
- 10 ml pumpkin seed oil
- 20 ml balsamic vinegar
- 20 g parsley
- salt
- pepper
- fine grater
Serve beets on a large plate and drizzle with remaining pumpkin seed oil and balsamic vinegar. Grate peeled horseradish over and sprinkle with parsley. Season with salt and pepper to taste. Enjoy!
Enjoy your meal!