Roasted Beet Salad with Pepitas, Queso Fresco, and Pepita Dressing
Enrique Olvera introduced this composition at Pujol in Mexico City, where it became emblematic of his approach to alta cocina mexicana: familiar Mexican ingredients reframed with fine-dining technique. The beet is one of few European vegetables that Olvera embraced fully, finding in its earthy sweetness a natural counterpart to the nuttiness of pumpkin seed (pepita) and the salt of queso fresco. The Pepita-Dressing — a blended, slightly creamy vinaigrette built on toasted pepitas — echoes the garnish, making every bite cohesive. A version of this salad appears at Cosme in New York, adapted for a North American audience.
Ingredients (serves 4)
| Ingredient | Amount |
|---|---|
| Mixed beets (red, golden, chioggia if available) | 600 g (about 4–5 medium) |
| Extra-virgin olive oil | 2 tbsp |
| Fresh thyme sprigs | 3 |
| Queso fresco, crumbled | 80 g |
| Pepitas (pumpkin seeds), toasted and divided | 4 tbsp |
| Watercress or baby arugula | 60 g |
| Radishes, very thinly sliced | 4 |
| Flaky sea salt | to finish |
| Fresh lime juice | 1 tsp, to finish |
| Micro herbs or fresh cilantro tips | to garnish (optional) |
For the dressing: → Pepita-Dressing
Method
- Preheat oven to 200 °C (400 °F). Scrub the beets and place each on a square of aluminium foil. Drizzle with olive oil, add a thyme sprig, season with salt, and wrap tightly.
- Roast for 50–70 minutes until a knife passes through without resistance. Cooking time varies significantly with size.
- Open the foil packets and allow the beets to cool until just warm enough to handle. Rub off the skins with a paper towel — they should slip off easily.
- Slice the beets into rounds, wedges, or halves depending on size. If using multiple colours, keep them separate at this stage to prevent the red from staining the golden.
- Prepare the Pepita-Dressing.
- Toss the watercress or arugula with a small spoonful of the dressing and arrange on a platter.
- Arrange the warm beets on top of the greens. Drizzle the pepita dressing over the beets.
- Scatter the radish slices, crumbled queso fresco, and toasted pepitas over the top.
- Finish with flaky salt, a squeeze of lime juice, and micro herbs if using. Serve while beets are still slightly warm.
Notes
- Olvera’s presentation at Pujol is precise and architectural; at home, a more casual scattering onto a flat platter works equally well.
- Roasting the beets in foil preserves moisture and concentrates flavour without the drying effect of an open roast.
- Golden and chioggia beets are milder in flavour and won’t stain the plate. If using only red beets, plate quickly after dressing.
- Pepitas: toast in a dry pan over medium heat, shaking frequently, until they begin to brown and pop. 3–4 minutes. Season with salt immediately after.
- At Cosme in New York, this dish sometimes includes a thin smear of goat’s cheese or a quesillo (Oaxacan string cheese) alongside the queso fresco.
- The Pepita-Dressing can be made 2 days ahead; store in the fridge and bring to room temperature before using.
Dressing: Pepita-Dressing