Roasted beet salad with horseradish and pumpkin seeds

Based on 5 ratings

Johanna 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 👌
15
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
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
Metric
Imperial

Utensils

  • oven
  • baking sheet
  • fine grater

Nutrition per serving

Cal
313
Protein
7 g
Fat
19 g
Carb
30 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!