Pumpkin-beetroot salad

Ingredients:

• Beets
• Pumpkin pulp
• ...

Recipe Instructions:

• Preheat the oven to 400°F (200°C).
• Start by preparing the beets. Fill a medium-sized pot with water and bring it to a boil. Add the beets and cook them until they are tender when pierced with a fork, usually for about 30-40 minutes.
• While the beets are cooking, prepare the pumpkin. Cut the pumpkin into small chunks and remove the seeds and skin. You can either bake or grill the pumpkin. If baking, spread the pumpkin chunks on a baking sheet and drizzle them with a little olive oil. Roast them in the preheated oven for approximately 20-25 minutes, or until they are soft and slightly caramelized. If grilling, place the pumpkin chunks on a grill pan and cook them over medium heat until they are cooked through and have grill marks.
• Once the beets are cooked, remove them from the pot and let them cool slightly. Peel off the skin using a knife or your fingers. Then, using a coarse grater, grate the beets into a large mixing bowl.
• Add the roasted or grilled pumpkin chunks to the bowl with the grated beets.
• ...