Roasted Pumpkin And Beet Salad
Paisley Farm Sweet Pickled Beets, drained
1 medium pumpkin, cubed (about 3 cups)
1 jar Paisley Farm Sweet Pickled Beets, drained
1 bunch kale, chopped (about 3 cups)
2 leeks, sliced
½ cup blue cheese, crumbled
½ cup toasted pumpkin seeds
3-4 tablespoons chili powder
Salt and pepper to taste
Olive oil, as needed
- Coat pumpkin, kale and leeks with olive oil, and season chili powder, salt and pepper.
- Roast in a 400⁰F preheated oven for 25-30 minutes, until tender. During the last ten minutes of cooking, add Paisley Farm Sweet Pickled Beets, to warm through.
- Remove from oven and top with blue cheese and pumpkin seeds.
- Serve warm and enjoy!