Roasted Pumpkin and Beetroot Salad with Buckwheat Cakes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Pumpkin and Beetroot Salad with Buckwheat Cakes

YOUR SOLIN GENERATED RECIPE

Roasted Pumpkin and Beetroot Salad with Buckwheat Cakes

Oven-roasted pumpkin and earthy beets seasoned with ginger and turmeric over fresh arugula, served alongside crunchy buckwheat cakes.

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NUTRITION

282kcal
Protein
9.9g
Fat
11.9g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

150g Pumpkin, cubed

100g Beetroot, cubed

2 Eat to Live Buckwheat Cakes

50g Purple Carrots, sliced

1 cup Arugula

5g Walnuts, chopped

1 tsp Tahini

1 tsp Olive Oil

1 tsp Fresh Ginger and Turmeric mix

Pinch of Cinnamon

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed pumpkin, beetroot, and sliced purple carrots with olive oil, grated ginger, turmeric, and a pinch of cinnamon until evenly coated.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized.

  • 4

    While the vegetables roast, whisk the tahini with a squeeze of lemon juice and a teaspoon of warm water to create a smooth, pourable dressing.

  • 5

    Place the fresh arugula in a bowl and top with the warm roasted vegetables.

  • 6

    Drizzle the tahini dressing over the salad and sprinkle with chopped walnuts.

  • 7

    Serve the salad immediately with the buckwheat cakes on the side for a satisfying crunch.

Roasted Pumpkin and Beetroot Salad with Buckwheat Cakes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Pumpkin and Beetroot Salad with Buckwheat Cakes

YOUR SOLIN GENERATED RECIPE

Roasted Pumpkin and Beetroot Salad with Buckwheat Cakes

Oven-roasted pumpkin and earthy beets seasoned with ginger and turmeric over fresh arugula, served alongside crunchy buckwheat cakes.

NUTRITION

282kcal
Protein
9.9g
Fat
11.9g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

150g Pumpkin, cubed

100g Beetroot, cubed

2 Eat to Live Buckwheat Cakes

50g Purple Carrots, sliced

1 cup Arugula

5g Walnuts, chopped

1 tsp Tahini

1 tsp Olive Oil

1 tsp Fresh Ginger and Turmeric mix

Pinch of Cinnamon

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed pumpkin, beetroot, and sliced purple carrots with olive oil, grated ginger, turmeric, and a pinch of cinnamon until evenly coated.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized.

  • 4

    While the vegetables roast, whisk the tahini with a squeeze of lemon juice and a teaspoon of warm water to create a smooth, pourable dressing.

  • 5

    Place the fresh arugula in a bowl and top with the warm roasted vegetables.

  • 6

    Drizzle the tahini dressing over the salad and sprinkle with chopped walnuts.

  • 7

    Serve the salad immediately with the buckwheat cakes on the side for a satisfying crunch.