October 26

Beet Pumpkin Salad with Carrot-Ginger Dressing


Beet Pumpkin Salad with Carrot-Ginger Dressing

Yes, I love all the things bright and happy! So this delicious salad is just too pretty to eat most days haha! I freaking love the beets, and that's the Russian in me. I hope you give them a shot and love this recipe just as much as I do. It is perfectly balanced and alkalizing for your body, which is totally an extra BONUS here! Remember that your health is your wealth, always! ENJOY!


  • 1 small pumpkin
  • olive oil
  • 4 beets
  • 1 teaspoon cumin
  • 170g cooked quinoa
  • 20g rocket, chopped


  • 50g chopped carrots
  • 25g peeled and chopped ginger
  • 1 garlic clove, sliced
  • 2 small shallots, sliced
  • 1 Tablespoon soy sauce
  • 1 Tablespoon sesame oil
  • 1 Tablespoon honey
  • 1 teaspoon dijon mustard
  • 2 Tablespoons rice vinegar
  • 2-3 Tablespoon water


Heat oven to 350F-180C. Slice the pumpkin in half.

Using a spoon, scoop out the seeds and pulp. Spread the pumpkin seeds on a parchment lined baking sheet and remove any excess pulp. Drizzle with oil and cumin and season with salt and pepper. Toss to combine.

Bake until seeds begin to brown, 20-25 minutes. Slice the pumpkin into small wedges and place on a parchment lined baking sheet. 

Brush the wedges with an oil and season with salt and pepper. 

Peel and slice the beets into square chunks or thin wedges. Place sliced beets on a separate parchment lined baking sheet, brush meanwhile with oil, and season with salt and pepper.

Remove seeds from oven, and set aside to cool.

Place the pumpkin and the beets in the oven and bake until tender, 40-45 minutes.

Meanwhile make dressing. Place carrots in a food processor and pulse until shredded. Add ginger, garlic, shallots, soy sauce, sesame oil, mustard, honey and vinegar. Pulse until combine and slowly add in oil until dressing is fully emulsified.

Add water to thin dressing to desired consistency. Remove pumpkin and beets from oven and let cool.

Pour dressing over quinoa and arugula, and stir to combine.

Top with the beets, pumpkin seeds, and a couple of wedges of the sliced pumpkin.

Drizzle additional dressing on top and serve.

P.S. If you make this dish, please comment and let me know how you liked it. Feel free to share on socials also, because #SharingIsCaring. 

For more recipes like this, please checkout my most recent Edition of VVS FITNESS: Healthy & Delicious Recipes HERE.

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About the Author

Originally born and raised in Russia, Val comes from a professional background focused on customer service, business administration, and legal work. Since serving people was always something Val enjoyed, she used her life-long passion for health, fitness, and nutrition to help other women reach their transformation journey goals. Now Val is a fitness, nutrition, and mindset coach with a primary focus on wholesome holistic nutrition with over 10 years of experience in the field.

Val Sikora

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