Roasted Beet and Pumpkin Seed Salad with Citrus Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fiber-rich salad featuring earthy roasted beets and crunchy seeds, balanced with a tangy citrus dressing to support gut health. This french-inspired whole30 ready in about 40 minutes blends pumpkin seeds, olive oil, zest and 1 tbsp juice lemon into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 190 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 12 min Cook: 28 min Serves 2 French cuisine 190 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss diced beets with 1 tbsp olive oil, pinch sea salt, and place on a baking sheet.
  2. Step 2: Roast for 25-28 minutes until fork-tender and slightly caramelized, stirring once at 15 minutes.
  3. Step 3: While beets roast, whisk lemon zest, 1 tbsp lemon juice, 1 tsp apple cider vinegar, and pinch sea salt in a small bowl.
  4. Step 4: Transfer roasted beets to a serving bowl. Add 2 tbsp pumpkin seeds and 1 tbsp chopped parsley.
  5. Step 5: Drizzle with citrus dressing and toss gently until beets are evenly coated.

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Frequently asked questions

How long does Roasted Beet and Pumpkin Seed Salad with Citrus Dressing take to make?

Total time is about 40 minutes (12 min prep + 28 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Roasted Beet and Pumpkin Seed Salad with Citrus Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Roasted Beet and Pumpkin Seed Salad with Citrus Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Beet and Pumpkin Seed Salad with Citrus Dressing for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Roasted Beet and Pumpkin Seed Salad with Citrus Dressing?

French whole30 like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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