Beetroot, Baked Pumpkin and Avocado Salad
3 servings
60 minutes
This exquisite salad combines the tenderness of roasted pumpkin, the sweet freshness of beetroot, and the creamy texture of avocado, creating a harmonious blend of flavors. Its roots trace back to European cuisine, where the balance of healthy and rich ingredients is valued. Roasted pumpkin takes on caramel notes, beetroot adds a rich earthy tone, and avocado contributes creaminess. Spinach brings a light freshness, while pine nuts and balsamic cream finish the dish with savory accents. This salad is perfect as a light lunch or elegant appetizer, delighting not only with its taste but also with its picturesque presentation. It is a true gastronomic symphony where each note sounds bright and expressive.
1
Cut the pumpkin into large pieces, drizzle with olive oil, and place in an oven preheated to 180 degrees for forty to fifty minutes.
- Pumpkin: 300 g
- Olive oil: 30 ml
2
Roast pine nuts in a dry pan.
- Pine nuts: 30 g
3
Mix the boiled and julienned beetroot with a drop of olive oil and balsamic vinegar.
- Boiled beetroot julienne: 500 g
- Olive oil: 30 ml
- Balsamic vinegar: 20 ml
4
Grate the baked pumpkin on a coarse grater, add olive oil, salt, pepper, and half of the nuts.
- Pumpkin: 300 g
- Olive oil: 30 ml
- Salt: to taste
- Ground black pepper: to taste
- Pine nuts: 30 g
5
Remove the pit and skin from the avocado and grate it on a coarse grater. Then mix with the juice of half a lemon, a drop of olive oil, salt, and pepper.
- Avocado: 2 pieces
- Lemon: 0.5 piece
- Olive oil: 30 ml
- Salt: to taste
- Ground black pepper: to taste
6
Place spinach leaves on a plate, then layer the prepared vegetables using a culinary ring: first beets, then pumpkin, again beets, and a layer of avocado on top. Sprinkle the salad with pine nuts and decorate with balsamic cream.
- Baby spinach: 75 g
- Boiled beetroot julienne: 500 g
- Pumpkin: 300 g
- Avocado: 2 pieces
- Pine nuts: 30 g
- Balsamic glaze (crema): to taste