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Roasted beet salad with horseradish and pumpkin seeds

Roasted beet salad with horseradish and pumpkin seeds

Based on 7 ratings
Hanna Reder

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

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How to prepare beets

Nutrition per serving

Cal313
Fat19 g
Protein7 g
Carb30 g

  • Step 1/ 3

    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.
    • 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

    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.
    • 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

    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!
    • 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!

    Roasted beet salad with horseradish and pumpkin seeds

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