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+ servings

Roasted Pumpkin and Beetroot

Very easy to make and delicious! Vegetarian or vegan, your choice
5 from 1 vote
Prep Time 15 mins
Cook Time 1 hr
Course lunch, Main Course, Side Dish
Servings 2 to 3 people (or more with a little more veggies)

Equipment

  • Cutting board
  • Knife
  • Oven
  • Baking dish

Ingredients
  

  • 5 Beetroot (beets)
  • 1 Pumpkin
  • 200-300 grams Feta cheese or vegan alternative of your choice (use more if you want to make dinner for 4 people)
  • 1-2 TBsp Olive oil
  • 1 TBsp Thyme to taste
  • Salt to taste
  • 3-4 TBsp Feta liquid (the pickling fluid)
  • 1 Paprika/bell pepper (only use when you want to make dinner for 4 people)
  • 1-2 Onions (only use when you want to make dinner for 4 people)
  • 200 grams Mushrooms (only use when you want to make dinner for 4 people)

Instructions
 

  • Pre heat the oven at 200 degrees celsius, convection
  • Clean the beetroot and slice about 0.5cm thick (the thinner, the faster it will cook)
    Put the beetroot slices into an oven dish and sprinkle with olive oil and salt and put in the oven until they are almost done (around 20-30 minutes)
  • Clean the pumpkin, cut into pieces and put on top of the beetroot slices **
    Back into the oven until they are almost done (around 20 minutes)
  • Cut the feta into cubes and put on top of the pumpkin pieces.
    Also sprinkle some thyme and the feta liquid over everything and put back into the oven for about 10 minutes
  • Put it on the plate and enjoy!

Notes

** If you want to make dinner for 4 you can slice up the paprika, onions and mushrooms and place those, together with the pumpkin, into the oven now.
If you have leftovers, use them as lunch the next day. Yum!
Keyword Beetroot, Dinner, Pumpkin, Roasted, vegan, Vegetarian
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