Warm beet salad
4 servings
70 minutes
Warm beet salad is a harmony of flavors and textures, embodying the simplicity and sophistication of author cuisine. The cooked root vegetable reveals its sweetness, while roasted vegetables add depth and brightness. Young potatoes give richness to the dish, and fresh parsley refreshes its aroma. Grilling transforms the beet into a crispy caramelized delicacy. This salad is perfect for autumn and winter evenings when you want to warm up with something cozy and nutritious. It can serve as an excellent side dish for meat dishes or a light dinner on its own. The unusual combination of ingredients makes it special, while the rich color adds to its appeal. Serving freshly prepared salad allows you to fully enjoy every note of flavor.
1
Boil the beet until soft.
- Mini beets: 500 g
2
Preheat the oven to 190 degrees. Place the chopped potatoes on a baking sheet and drizzle with olive oil. Bake for about 25 minutes, then add the chopped peppers and tomatoes. Generously sprinkle with spices and cook for another 15-20 minutes until golden brown. Transfer the vegetables to a serving plate.
- New potatoes: 500 g
- Olive oil: 20 ml
- Fresh yellow pepper: 1 piece
- Green pepper: 1 piece
- Cherry tomatoes: 250 g
3
Place the beetroot on a baking sheet, lightly drizzle with oil, and grill until crispy.
- Mini beets: 500 g
4
Mix all the vegetables and parsley and serve immediately.
- Chopped parsley: 60 g