Healthy spring salad from affordable ingredients
2 servings
20 minutes
Recipe from Evgeniy and Anastasia Zhukova, authors of the OK blog "Taste of Zhukovs.
Calories440.7kcal
Proteins16.8grams
Fats33.4grams
Carbohydrates23.1grams
Beetroot
1
pc
Pumpkin
200
g
Parsley
100
g
Brynza cheese
100
g
Olive oil
1
tbsp
Thyme
to taste
Nutmeg
to taste
Garlic
1
clove
Wholegrain mustard
3
tbsp
Salt
to taste
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).
- Beetroot: 1 piece
2
Meanwhile, peel the pumpkin, cut it into cubes, and transfer it to a bowl.
- Pumpkin: 200 g
3
Add olive oil, thyme, and nutmeg.
- 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.
- Pumpkin: 200 g
5
For the dressing, crush the garlic through a press.
- Garlic: 1 clove
6
Combine with grainy mustard, salt, and flaxseed oil.
- Wholegrain mustard: 3 tablespoons
- Salt: to taste
- Flaxseed (linseed) oil: 2 teaspoons
7
Chop the parsley with a knife, peel the cooked beetroot and cut it into cubes.
- Parsley: 100 g
- Beetroot: 1 piece
8
Place all the vegetables and cheese on the parsley, then drizzle with dressing.
- Parsley: 100 g
- Brynza cheese: 100 g
