Salad with baked beets and soaked apples

2

• Time for preparing

  Contents

  • • 0.0.1 1 hour
    • 0.0.2 Simple dish
    • 0.0.3 85.16kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  1 hour

• Recipe difficulty
  

  Simple dish

• Energy value
  

  85.16kcal

• Rating

• Recipe

A delicious salad with baked beets and soaked apples that you you can cook at home according to my recipe – this is a restaurant dish level. I advise you to make this salad for a special celebration or romantic dinner. Pine nuts can be replaced with walnuts optional.

Let’s get started!

Ingredients

0/15 ingredients

• 2 soaked apples
• 2 medium beets
• 200 g pumpkin
• 1 bunch of radishes
• a few leaves of lollo bjonda salad and iceberg
• pine nuts to taste
• balsamic to taste
• olive oil to taste
• 120 g cranberries
• 20 g sugar
• 12 ml of lemon juice
• 2 ml Worcester sauce
• 20 ml of soy sauce
• cayenne pepper to taste
• salt to taste

1 ч1 ч 85.16

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. Brush my beets, sprinkle with olive oil, wrap in foil and bake in the oven for 40 minutes at a temperature 200 degrees. Cool, peel and cut into small slices.
2. We clean the pumpkin and cut into medium pieces, sprinkle olive oil, salt and bake for about 20 minutes in the oven until softness.
3. Wash lettuce leaves, dry and tear by hand.
4. Wash the apples and cut into slices.
5. In a blender, mix 120 g of cranberries, 20 g of sugar, 12 ml of lemon juice, 2 ml of Worcester sauce, 20 ml of soy sauce, olive oil, Cayenne pepper and salt to taste. Beat until smooth and then bring to a boil in a saucepan.
6. Pumpkin and beetroot season with cranberry sauce. Sprinkle on top pine nuts and sprinkle balsamic.

Keywords:

• salad with vegetables
• pumpkin salad
• beetroot salad