Roasted Squash and Beet with Arugula and Hummus
By chef Gulasch
A healthy autumn dish on a plate! It combines chickpea hummus, roasted beet and pumpkin with arugula salad.
- 21 min
- total
- Easy
- level
6 min prep · 15 min cook
What you will need
-
Hummus 100 g -
Pumpkin 150 g -
Cooked Beetroot 150 g
-
Arugula / Rocket 0.25 pcs -
Pumpkin Seeds 0.5 tbsp
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Steps to cook
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Prepare the ingredients. Prepare all the ingredients and preheat the oven to 200 °C 🥕✨
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Clean the pumpkin. Clean the pumpkin, cut off the stem and scoop out the seeds (you can save them and use them in stock).
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Slice the beet and pumpkin. Cut the beet and pumpkin into wedges.
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Roast the beet and pumpkin. Season the pumpkin and beet with salt and pepper and roast in the oven for about 15 minutes at 200 °C. For the last 5 minutes add the pumpkin seeds or toast them separately in a pan.
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Toss the salad. Toss the salad with a little olive oil.
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Serve. Serve with hummus 🍽️✨
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