This salad with carrots and cauliflower is an ideal dish for vegetarians and fans of proper nutrition. There is no meat, minimum fat and maximum benefit. When baking, vegetables retain all their vitamins.
Ingredients
- Mushrooms - 200 g
- Cauliflower - 300 g
- Carrots - 200 g
- Asparagus - 150 g
- Beetroot - 2 pieces
- Chard (or other leafy greens) – 100 g
- Provencal herbs - 2 tsp.
- Olive oil - 2 art.l.
Step-by-step cooking recipe
Disassemble the cauliflower into inflorescences. Chop the mushrooms, carrots and beets. Cut off the tough parts of the asparagus.
Put everything on parchment, sprinkle with oil and sprinkle with herbs. Place in the oven at 180 degrees for 20 minutes.
Add the chard to the salad and mix.
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