Healthy spring salad from affordable ingredients

2 servings

20 minutes

Recipe from Evgeniy and Anastasia Zhukova, authors of the OK blog "Taste of Zhukovs.

Energy value per serving

• Calories: 440.7
• Proteins: 16.8g
• Fats: 33.4g
• Carbohydrates: 23.1g

Ingredients

• Beet: 1 pc
• Pumpkin: 200 g
• Parsley: 100 g
• Feta cheese: 100 g
• Olive oil: 1 tbsp
• Thyme: to taste
• Nutmeg: to taste
• Garlic: 1 clove
• Linseed oil: 2 tsp
• Grainy mustard: 3 tbsp
• Salt: to taste

Cooking steps

1. First, prepare the vegetables. Wrap the beetroot in foil and bake it in the oven at 190 degrees until ready (check with a toothpick).

   Required ingredients:

   • Beet: 1 piece

2. Meanwhile, peel the pumpkin, cut it into cubes, and transfer it to a bowl.

   Required ingredients:

   • Pumpkin: 200 g

3. Add olive oil, thyme, and nutmeg.

   Required ingredients:

   • Olive oil: 1 tablespoon
   • Thyme:  to taste
   • Nutmeg:  to taste

4. Send the pumpkin pieces to bake in the oven with the beet for about 10-15 minutes.

   Required ingredients:

   • Pumpkin: 200 g

5. For the dressing, crush the garlic through a press.

   Required ingredients:

   • Garlic: 1 clove

6. Combine with grainy mustard, salt, and flaxseed oil.

   Required ingredients:

   • Grainy mustard: 3 tablespoons
   • Salt:  to taste
   • Linseed oil: 2 teaspoons

7. Chop the parsley with a knife, peel the cooked beetroot and cut it into cubes.

   Required ingredients:

   • Parsley: 100 g
   • Beet: 1 piece

8. Place all the vegetables and cheese on the parsley, then drizzle with dressing.

   Required ingredients:

   • Parsley: 100 g
   • Feta cheese: 100 g