Beef Salad with Roasted Pumpkin and Beets

This delicious beef salad with roasted pumpkin and beets is a hearty and flavorful dish perfect for any occasion. The succulent beef, marinated in red wine, adds depth and richness, while the earthy beets provide a subtle sweetness. Barley grains lend a chewy texture that complements the crunch of mixed salad greens. Roasted pumpkin slices introduce a nutty, sweet contrast, beautifully paired with a tangy dressing made from olive oil, honey, and fresh thyme. A sprinkle of roasted pumpkin seeds adds a delightful crunch, and the burst of tart cranberries uplifts the whole dish. Nutritious and vibrant, it's a perfect blend of colors and flavors to liven up your table. This salad can be served warm or cold, making it versatile for any season. Moreover, it's a great way to incorporate more vegetables into your diet while enjoying a gourmet meal. Whether for a family dinner or a festive gathering, this salad is bound to impress.

Ingredients

Main Ingredients:

• 300 g beef roast in red wine marinade
• 75 g barley grains (soaked for 30 minutes)
• 75 g mixed salad greens
• 4 thick slices of butternut squash, seeds removed
• 2-3 beets
• 4 tbsp cranberries (frozen)
• 4 tbsp roasted pumpkin seeds or seed mix

Dressing:

• 50 ml olive oil
• 2 tbsp liquid honey
• 1 tbsp fresh thyme leaves
• Generous squeeze of lemon juice
• Salt
• Pepper

Preparation Time

Total time: 40 minutes

Step-by-Step Instruction

1. Cook the barley grains: After soaking them for 30 minutes, boil the barley grains for 15 to 20 minutes until tender.
2. Prepare the dressing: In a jar with a lid, combine olive oil, honey, thyme, lemon juice, salt, and pepper. Shake well to mix.
3. Prepare the vegetables: Peel the beets, then slice them into sections.
4. Roast the vegetables: Preheat your oven to 180 degrees Celsius. Place the pumpkin slices and beet sections on a baking tray lined with parchment paper. Drizzle them with a few tablespoons of the salad dressing and roast for about 20 minutes, turning them halfway through.
5. Cook the beef: While the vegetables roast, place the beef on another baking tray and roast it in the same oven until desired doneness is reached.
6. Combine ingredients: Drain the cooked barley and season with a pinch of salt. Mix the barley with roasted beets and salad greens, adding the remaining dressing.
7. Plate the salad: On each plate, place a slice of roasted pumpkin. Top it with the beet-barley-salad green mixture.
8. Add the beef: Shred the beef and mix it with any juices from the meat. Place it on top of the salad mixture.
9. Finish the dish: Sprinkle the salad with roasted pumpkin seeds and cranberries for added texture and flavor.
10. Serve and enjoy: This salad can be enjoyed warm immediately or chilled for later. Either way, it's a satisfying meal that delights the palate.

Tips

• Substitutions: Feel free to use quinoa instead of barley for a gluten-free option.
• Cooking Techniques: To enhance the beef's flavor, let it rest after cooking to absorb juices.
• Customization: Adjust the ingredients to taste; add more herbs or use your preferred salad greens.

Nutrition

• Calories: Approximately 450 kcal per serving
• Protein: 25 g
• Fats: 25 g
• Carbs: 40 g

Variations

• For vegetarians, replace beef with grilled halloumi or marinated tofu.
• Add sliced avocados for a creamy texture and an extra nutritional boost.

Serving Suggestions

• Pair with a light white wine like Sauvignon Blanc.
• Serve with crusty bread to soak up the extra dressing.

Best Places

• The Salad Project - Known for fresh and vibrant salads. Location: Hoxton Square, London, UK.
• Sweetgreen - Offers delicious seasonal and healthy salads. Location: Columbus Circle, New York, USA.
• SaladStop! - Pioneers in healthy and sustainable eating. Location: Marina Bay, Singapore.
• Miznon - Mediterranean cuisine with inventive salad options. Location: King George St, Tel Aviv, Israel.
• Greens - A vegetarian haven with beautiful views and flavorsome dishes. Location: Fort Mason, San Francisco, USA.
• Le Botaniste - Offers plant-powered bowls and salads. Location: Rue du Fossé aux Loups, Brussels, Belgium.
• Veganerie - Famous for its vegan salad bowls. Location: Sukhumvit Ave, Bangkok, Thailand.
• Zimt & Zucker - A cozy spot with delectable German salads. Location: Schiffbauerdamm, Berlin, Germany.
• Maman - Savory and fresh salads in a charming environment. Location: Mercier St, Montreal, Canada.
• Farmacy - Celebrated for its farm-to-table approach. Location: Westbourne Grove, London, UK.