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 Salad of baked Vegetables Recipe
Delicious and healthy salad of vegetables baked in the oven. For this recipe, different root vegetables can be used, in my version it is beets, carrots, parsnips and sweet potatoes.
Course Dinner Dishes, Holiday Food Ideas, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Snacks Ideas
Cuisine Bulgarian 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 beets in foil and bake in the oven for 35 minutes at 200C. Meanwhile, peel and slice the carrots, parsnips and sweet potatoes into fairly large pieces. Cut small red onions into quarters. Add salt to the vegetables, 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 beets in foil and bake in the oven for 35 minutes at 200C. Meanwhile, peel and slice the carrots, parsnips and sweet potatoes into fairly large pieces. Cut small red onions into quarters. Add salt to the vegetables, 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 the dressing, mix the olive oil, mustard, balsamic and lemon juice. Peel the baked beets, cut them, and mix them with the dressing. Add the remaining vegetables, lettuce leaves and mix. When serving, sprinkle with feta and chopped walnuts.
    For the dressing, mix the olive oil, mustard, balsamic and lemon juice. Peel the baked beets, cut them, and mix them with the dressing. Add the remaining vegetables, lettuce leaves and mix. When serving, sprinkle with feta and chopped walnuts.
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