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Ultimate Roasted Pumpkin and Beetroot Salad 🎃🍠: Creamy, Golden & Zero Guesswork (Plus Pro Tips for Monetization!)


 

Step 1: Prep the Veggies

  1. Preheat oven to 400°F (200°C) .
  2. Toss pumpkin and beets with olive oil, salt, and pepper.

Step 2: Roast to Perfection

  1. Spread on a baking sheet and roast for 25–30 minutes , flipping halfway, until tender and caramelized.

Step 3: Make the Dressing

  1. Whisk balsamic vinegar, maple syrup, and 1 tbsp olive oil for a tangy glaze.

Step 4: Assemble & Serve

  1. Toss warm veggies with dressing.
  2. Top with cheese, nuts, and greens for a vibrant finish.

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Variations to Elevate Your Salad

  1. Gluten-Free : Ensure all add-ins are GF-certified.
  2. Vegan : Skip cheese and use vegan tahini or avocado crema.
  3. Low-Carb Hack : Replace maple syrup with 1 tsp monk fruit syrup .
  4. Protein Boost : Add ½ cup cooked quinoa or grilled chicken for a hearty meal.

Storage & Meal Prep Tips

  • Refrigerate : Store leftovers in an airtight container for up to 5 days (best served warm or chilled).
  • Freeze : Freeze roasted veggies in parchment-lined bags for 3 months . Thaw and reheat with dressing.
  • Grab-and-Go Hack : Double the batch and portion into mason jars with dressing on the side.

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FAQs: Answering Your Top Questions

Q: Can I use other root vegetables?
A: Yes! Try carrots, sweet potatoes, or parsnips for similar earthy sweetness.

Q: How to prevent beets from staining?
A: Wear gloves when handling raw beets and roast them separately.

Q: Can I meal prep this ahead of time?
A: Absolutely! Refrigerate components separately and assemble before eating.

Q: What if I don’t have balsamic vinegar?
A: Substitute with apple cider vinegar or lemon juice + ½ tsp sugar.


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