Warm salad with beetroot and roasted pumpkin.
Description
Warm salads are well absorbed by the body, enriching it with fiber and beneficial nutrients. If you want to get the maximum amount of vitamins from vegetables, keep this recipe in mind
Instructions
- 1
Step 1
Wash the beetroot and dry thoroughly. Wrap in foil and bake in the oven or steam cook. Cool and peel.
- 2
Step 2
Peel the pumpkin, cut it into medium cubes, and place them in a ceramic dish. Lightly spray with olive oil and sprinkle with thyme and rosemary. Peel the garlic, roughly chop it, and add it to the pumpkin.
- 3
Step 3
Bake at 200 degrees until the pumpkin is soft. Remove from the oven and let cool slightly.
- 4
Step 4
Cut the beet into cubes slightly smaller than the pumpkin and place them on the pumpkin.
- 5
Step 5
Add cheese cubes, sprinkle with pumpkin seeds and freshly ground pepper.
- 6
Step 6
Mix the balsamic vinegar with honey and olive oil well until smooth, then dress the salad.
- 7
Step 7
Garnish with arugula and serve warm.