Beetroot Salad with Toasted Pumpkin Seeds
Description
The recipe won't take much time. You can prepare this healthy salad not only with slow-cooked beetroot, but also by baking the vegetable in the oven (wrapped in foil or in a clay pot) or steaming it. Feel free to experiment with spices, add garlic, or substitute pumpkin seeds with sunflower seeds. Serve at the table.
Instructions
- 1
Step 1
At the initial stage of preparing the salad, prepare all the necessary ingredients. Peel the beetroot beforehand and squeeze the lemon juice (you can use frozen juice, previously thawed).
- 2
Step 2
Cut the peeled beetroot into small cubes and place in the multicooker bowl. Set the device to the "Simmer" mode and cook the vegetable in its own juice, periodically opening the lid and stirring, for 30-35 minutes. If this is not possible, bake the beetroot in the oven or steam it.
- 3
Step 3
While the beet is simmering, cut the cheese into small cubes. Cheeses such as brined cheese, soft homemade cheese, feta, or Serbian brined cheese work well for this salad.
- 4
Step 4
Dry roast the pumpkin seeds (if they are not already roasted) in a preheated skillet over low heat for 3–5 minutes without adding oil, stirring constantly; then let them cool slightly.
- 5
Step 5
Transfer the stewed beet to a salad bowl, let it cool slightly (5–10 minutes), and mix in the chopped cheese. Season the salad with salt and add the spice mixture (you can omit it or substitute with a small amount of ground black pepper). Dress the beet salad with lemon juice and sunflower oil, add pumpkin seeds, and mix all ingredients well. The dish is ready!