Cumin-Spiced Roasted Beetroot and Pumpkin Salad with Arugula 

Cumin-Spiced Roasted Beetroot and Butternut Squash Salad with Arugula 

April 11, 2017

  • Prep Time: 30 mins
  • Cook Time: 40 mins

Ingredients

5 large beetroot, cut into large cubes

1 butternut squash, cut into large cubes

150g arugula

Olive oil

Salt

Pepper

2 tbsp lemon juice

Olive oil

Vegetable oil

½ tsp. cumin seeds

1/4 cup pine nuts

1/2 cup feta cheese, cut into 1/2 inch cubes

Directions

1Pre-heat Steam oven at 75 degrees Celsius. Place peeled, raw beetroot whole in a sous vide vacuum bag. Place bag in the Electrolux Combi Steam Oven and steam the beetroot for 1.5 hours.

2Pre-heat oven at 175 degrees Celsius, on ECO Roasting Function.

3Remove beetroot from sous vide bag and cut into 1 inch cubes. Place the cut beetroot on a baking pan, add a drizzle of olive oil and season with salt and pepper.  Toss ingredients together. Roast the beetroot for 30 minutes.

4Season the Pumpkin with salt and pepper.  Pre-heat baking pan with 2 tbsp. vegetable oil, 1 tbsp. olive oil and 1/2 tsp cumin seeds for about 3 - 5 minutes, until the oil is very hot.  Add the seasoned beetroot and toss until all the vegetable until fully coated. Bake in the oven for about 30 minutes

5Cool roasted pumpkin and roasted beetroot.

6Toss arugula in a lemon juice, a drizzle of olive oil and season with salt and pepper. 

7Serve arugula on a large serving platter.  Add the roasted pumpkins, beetroot, feta cheese and garnish with pine nuts.

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