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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
Easy

6 min prep · 15 min cook

Roasted Squash and Beet with Arugula and Hummus
369 kcal · per serving
Protein 12g Carbs 34g Fat 18g
Ingredients

What you will need

5 items · serves 1
  • Hummus 100 g
  • Pumpkin 150 g
  • Cooked Beetroot 150 g
  • Arugula / Rocket 0.25 pcs
  • Pumpkin Seeds 0.5 tbsp

Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.

Method

Steps to cook

6 steps · 15 min cook
  1. Prepare the ingredients. Prepare all the ingredients and preheat the oven to 200 °C 🥕✨

  2. Clean the pumpkin. Clean the pumpkin, cut off the stem and scoop out the seeds (you can save them and use them in stock).

  3. Slice the beet and pumpkin. Cut the beet and pumpkin into wedges.

  4. 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.

  5. Toss the salad. Toss the salad with a little olive oil.

  6. Serve. Serve with hummus 🍽️✨

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