Warm beetroot and pumpkin salad

four

• Time for preparing

  Contents

  • • 0.0.1 1 hour
    • 0.0.2 Simple dish
    • 0.0.3 102.99kcal
    • 0.0.4 5 out of 5
    • 0.0.5 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
  

  102.99kcal

• Rating
  

  5 out of 5

• Recipe

I really like pumpkin salads. They have a sweet taste and special charm. I share the recipe for one of such delicious warm beet and pumpkin salads, which is easy to cook at home. I advise you to make this dish pre-dried to dry pan with pumpkin seeds and nuts.

Let’s get started!

Ingredients

0/10 ingredients

• pine nuts – 40 g
• peeled pumpkin seeds – 40 g
• olive oil – 4 tbsp.
• dark balsamic vinegar – 4 tablespoons
• salt and pepper – 1 pinch
• pumpkin – 300 g
• arugula – 50 g
• red onion – 1 pc.
• thyme – 1 bunch
• diced beets (canned) – 300 g

5 из 5 1 1 ч1 ч 102.99

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. Peel the pumpkin and cut into cubes, peel the onion and cut into half rings, with thyme we tear leaves and sprinkle pumpkin on them, all mix and wrap in foil. We send in the oven on half an hour. Bake at 180 degrees until soft pumpkins.
2. Open the foil, add the beets, salt and sprinkle olive oil, send to the oven for another 10 minutes.
3. Dry the nuts with seeds in the oven or on dry in the pan.
4. Put the finished vegetables on a plate, add the washed arugula, sprinkle the salad with nuts, seeds and sprinkle balsamic vinegar.

Keywords:

• autumn salad
• pumpkin salad
• beetroot salad
• hearty salad