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 Salad of baked Vegetables Recipe
Delicious and healthy salad of vegetables baked in the oven. For this recipe, you can use different root vegetables, in my version, carrots, parsnips and sweet potatoes are best.
Course Diet Food Dishes, Dinner Dishes, Holiday Food Ideas, Snacks Ideas, Special Food Dishes
Cuisine Polish Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Course Diet Food Dishes, Dinner Dishes, Holiday Food Ideas, Snacks Ideas, Special Food Dishes
Cuisine Polish Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Take 1 medium-sized beetroot, cut off the tail and top, add salt, pour vegetable oil (I used walnut oil). Wrap the beetroot in foil and bake in the oven for 35 minutes at 200C. Meanwhile, peel and chop the carrots, parsnips and sweet potatoes into rather large pieces. Finely chop the red onion into quarters. Season the vegetables with salt, pour vegetable oil and send them to the baking tray where our beets are baked. Bake the vegetables together for another 35 minutes.
    Take 1 medium-sized beetroot, cut off the tail and top, add salt, pour vegetable oil (I used walnut oil). Wrap the beetroot in foil and bake in the oven for 35 minutes at 200C. Meanwhile, peel and chop the carrots, parsnips and sweet potatoes into rather large pieces. Finely chop the red onion into quarters. Season the vegetables with salt, pour vegetable oil and send them to the baking tray where our beets are baked. Bake the vegetables together for another 35 minutes.
  2. For dressing, mix olive oil, mustard, balsamic and lemon juice. Peel the baked beets, chop and mix with the dressing. Add the remaining vegetables, lettuce leaves and mix. When serving, sprinkle with feta and chopped walnuts.
    For dressing, mix olive oil, mustard, balsamic and lemon juice. Peel the baked beets, chop and mix with the dressing. Add the remaining vegetables, lettuce leaves and mix. When serving, sprinkle with feta and chopped walnuts.
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