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 Warm Salad with Beetroot and Pumpkin Recipe
Today I offer a very tasty and healthy pumpkin salad with beetroot. Believe me, this combination will not leave you indifferent!
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Polish Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Polish Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Collect the necessary vegetables.
    Collect the necessary vegetables.
  2. Wash, peel, and slice the beets. Season with salt, pepper and pour 1 tablespoon of vegetable oil. Wrap it in foil and send it to a preheated 200 degree oven.
    Wash, peel, and slice the beets. Season with salt, pepper and pour 1 tablespoon of vegetable oil. Wrap it in foil and send it to a preheated 200 degree oven.
  3. I use a mixture of sunflower and olive oils.
    I use a mixture of sunflower and olive oils.
  4. Peel the pumpkin, remove the seeds and cut into slices. Cut the celery into cubes. Season with salt, pepper, sprinkle with vegetable oil and wrap in foil. After 40 minutes of baking, the beetroot is sent to the same pumpkin with celery.
    Peel the pumpkin, remove the seeds and cut into slices. Cut the celery into cubes. Season with salt, pepper, sprinkle with vegetable oil and wrap in foil. After 40 minutes of baking, the beetroot is sent to the same pumpkin with celery.
  5. Continue baking for another 20 minutes and cool slightly. Spread the salad mixture or arugula on a serving plate, spread the baked vegetables on top of the salad. In a dry frying pan, fry the nuts and seeds until golden brown. Sprinkle the salad with sunflower seeds and pour balsamic vinegar. Drizzle with vegetable oil and serve warm.
    Continue baking for another 20 minutes and cool slightly. Spread the salad mixture or arugula on a serving plate, spread the baked vegetables on top of the salad. In a dry frying pan, fry the nuts and seeds until golden brown. Sprinkle the salad with sunflower seeds and pour balsamic vinegar. Drizzle with vegetable oil and serve warm.
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