New Year's vegetable salad
Description
The salad is quick and easy to prepare. It's usually believed that New Year dishes should be heavy and mayonnaise-based, such as Olivier salad, "Herring Under a Fur Coat," and other traditional holiday dishes. I think there are already too many heavy dishes on the New Year's table, so it's a good idea to add something light and fresh. My salad is perfect for this purpose. It's very tasty, low in calories, and has a unique flavor. So pay close attention—this salad is ready to be served.
Instructions
- 1
Step 1
Preheat the oven to 220 degrees. On one baking sheet, place diced white beet, shallot, and potatoes. Drizzle with olive oil. Season with salt and pepper. On another baking sheet, place the red beet. Drizzle again with olive oil and season with salt and pepper. Bake in the oven for 40 minutes.
- 2
Step 2
Clean the pumpkin seeds and place them on a baking sheet. Add oat flakes to the pumpkin seeds. Add chopped almonds as well. Drizzle with a small amount of olive oil and mix. Then sprinkle with salt and spices and mix again. Spread the mixture as thinly as possible over the baking sheet. Place in an oven preheated to 180 degrees for 5-10 minutes.
- 3
Step 3
In a salad bowl, mix the roasted vegetables, pumpkin seeds, almonds, oat flakes, and chopped arugula. Thoroughly combine everything in a large bowl. Prepare the dressing by blending all sauce ingredients in a blender until smooth, like a smoothie. Add salt and pepper and mix well. Pour the dressing over the salad and mix once again.