How To Cook Warm Salad Of Beets And Pumpkin With Arugula, Nuts And Seeds - Recipe
Author: Alexander Bruni
Time for reading: ~0
minutes
Last Updated:
August 08, 2022
Learn how to cook "Warm beet and pumpkin salad with arugula, nuts and seeds". Delicious recipe.
Required products :
300 grams of raw beets
300 grams of pumpkin
50 grams of arugula
1 head red onion
thyme to taste
40 grams of cedar or other nuts
40 grams of peeled pumpkin seeds
4 tablespoons olive oil
4 tablespoons dark balsamic vinegar
pinch of salt
pinch of ground black pepper
Method of preparation :
Peel a squash, grate it and cut it into small cubes. Mix the pumpkin and onion, sprinkle with chopped thyme leaves and stir. Cover the pan with foil and bake the vegetables in the oven at 180 degrees for about 20-30 minutes.
Then remove the coating, add the beets and season to taste. Sprinkle with olive oil and mix thoroughly. Return to the oven for another 10 minutes
Dry the seeds and nuts in a pan or oven.
Transfer the prepared hot vegetables to a plate, add the arugula leaves, nuts, seeds and sprinkle with balsamic vinegar.
The salad is ready, you can serve.
Enjoy your meal!
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