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a white bowl of beetroot and butternut salad with a fork and a second salad behind it

Beetroot and Butternut Salad

  • Author: GERD Chef Staff
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: Serves 4 1x


This Beetroot and Butternut Salad combines the best of both worlds—healthy goodness and comfort in every bite! Ideal for a tasty vegetarian lunch or a light dinner, it’s a fall favorite that’s both easy to make and incredibly delicious. 



  • 3 medium-sized beets, washed
  • 1 medium butternut squash, peeled and sliced into half-inch pieces
  • 3 cups mixed greens
  • 1/2 cup pumpkin seeds
  • 1/2 cup goat cheese or mozzarella, crumbled (based on preference)
  • 2 tbsp fresh parsley, chopped
  • 1/3 cup tahini
  • 1/4 cup plain yogurt (use plant-based for a vegan option)
  • 1 tbsp maple syrup
  • 3 tsp fresh zested ginger
  • Salt, to taste
  • Olive oil, for drizzling


  1. Prepping the Veggies:
    • Preheat the oven to 400°F (200°C).
    • Wash, peel, and dice beets. Place the diced beets on a baking sheet lined with parchment paper.
    • Peel the butternut squash and chop it into 1-inch pieces. Place the butternut squash slices on a baking sheet lined with parchment paper.
  2. Roasting the Veggies:
    • Drizzle olive oil over the butternut squash slices and the diced beets and sprinkle with salt.
    • Place both the beets and the baking sheet with butternut squash in the preheated oven.
    • Roast for 35-40 minutes or until the vegetables are fork-tender.
    • Remove from the oven and allow to cool.
  3. Making the Dressing:
    • In a bowl, combine tahini, yogurt, maple syrup, ginger, and a pinch of salt. Whisk until the mixture is smooth and creamy. You can find the full recipe HERE.
  4. Assembling the Salad:
    • In a large salad bowl, add the mixed green as the base.
    • Layer the roasted butternut squash and beet slices on top.
    • Sprinkle with pumpkin seeds, crumbled goat cheese or mozzarella, and fresh parsley.
    • Drizzle the prepared low-acid tahini-ginger dressing over the salad.
    • Toss gently to combine before serving.


Adjust ingredients based on your GERD-tolerance level. This salad can be easily made vegan by using plant-based yogurt and cheese.