This post was sponsored by Love Beets. All opinions are my own and I appreciate your support!
Reap the nutritional benefits from fall produce with this roasted beet and pumpkin salad made with Love Beets! It’s simple to make, yet looks fancy which is the key to anything you want to make for a party! The beet and pumpkin combination definitely screams fall and makes for a gorgeous dish for your holiday table. Love Beets makes it so easy to add more beets to soups, salads, and smoothies with their 4-pack of cooked organic beets. They are almost always in my cart when I’m at Whole Foods–I switch between those and their golden beets when I can find them at my local store.
Over the summer I was lucky enough to attend a trip to their farms and facility in upstate New York where I saw first hand how they care for and grow their beets. You can read more about that trip here!
Beets are a great source of B vitamins, fiber, iron and nitrates that help the body with blood pressure regulation. A true fall superfood just like pumpkin, beets are extremely versatile, so if you don’t like them one way I recommend trying them again in something else. That’s exactly how I figured out I’m into them!
For this recipe for roasted beet and pumpkin salad, you’re going to need a small pie pumpkin to roast. Both beets and pumpkin are also on my nutritional guide to fall produce where I detail what’s in season in the fall, how to store it, and suggestions for use.
Try this salad bursting with seasonal flavor for dinner on a chilly night or bring it as a side dish to an upcoming holiday gathering. The pop of color and delicious taste is sure to impress your guests!
Roasted Beet & Pumpkin Salad
Ingredients
- 1 small pie pumpkin for roasting
- 1 package Love Beets organic cooked beets
- 2 cups arugula or kale
- 1/4 cup crumbled feta cheese
- 1/4 cup pumpkin seeds
- 1 tbsp. olive oil
- 1/4 cup pomegranate arils
Instructions
- Pre-heat oven to 350 degrees F.
- Cut the pumpkin accordingly (watch Maggie's video linked above!)
- Remove Love Beets beets from packaging and quarter.
- Place pumpkin and beets on a parchment lined baking seed. Sprinkle with a little salt and pepper.
- Roast for 15 minutes. Meanwhile, toss pumpkin seeds with olive oil.
- Remove pumpkin and beets from oven, flip, and add pumpkin seeds to baking sheet.
- Bake for an additional 10 minutes.
- Remove from oven and place on top of bed of arugula.
- Add feta cheese, pomegranate arils, on top.
- Drizzle with a little olive oil and balsamic if desired!
p.s. you can also use beet juice in a super spooky way for these pumpkin sugar cookies with a blood splatter below! Kids and adults alike will not believe you when you tell them it’s beet juice!!
Pumpkin Sugar Cookies with a "Blood" Splatter
Ingredients
- 1 1/2 cups sugar
- 2 1/2 cups all purpose flour
- Organic white frosting
- 1/2 cup pumpkin puree
- 1 bottle Love Beets beet juice
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp. pumpkin pie spice
- 1 3/4 stick of butter at room temperature
- 2 tsp. vanilla extract
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice. Set aside.
- With your mixer on medium, mix together the butter and sugar until light and fluffy.
- Mix in the vanilla, then pumpkin until well combined.
- Slowly mix in the flour mixture until well combined, with your mixer set to low. Scrape down the paddle and the sides of the bowl as necessary.
- Preheat your oven to 350 degrees and refrigerate the cookie dough for 20 minutes.
- Roll the dough into one inch sized balls. Roll in sugar. Place on a parchment lined baking sheet and press down slightly. Space the cookies about two inches apart.
- Bake for 15 minutes, rotating the pan halfway through the baking. (I baked mine in three batches)
- Let cool on the pan for about two minutes before moving to a cooling rack to cool completely.
- Once cookies are cooled frost with white frosting.
- Using a paint brush, dip into beet juice and "splatter" on to cookies!
XOXO
Maggie
