A very simple, quick and delicious salad that will brighten up any lunch or dinner. It looks great on the festive table, but I advise you to serve it in portions right away. You can add seeds, nuts or a little honey.
Ingredients
- Beetroot - 1 piece
- Pumpkin - 200 g
- Feta - 50 g
- Arugula - 50 g
- Garnet (grains) – 1 handful
- Thyme - 0.5 tsp.
- Olive oil - 2 tbsp.l.
- Wine vinegar - 1 tsp.
- Dijon mustard - 2 tsp.
- Spices and seasonings - 1 tsp.
Step-by-step cooking recipe
Wrap the beets in foil and bake in the oven until cooked, and then cut. For a medium-sized root crop, this is about 1 hour at 200 degrees.
Cut the pumpkin into a medium cube, put it in a mold, sprinkle with thyme and spices, and sprinkle with a spoonful of olive oil. Mix everything well and bake for 15-20 minutes at 200 degrees.
Randomly slice the feta, add arugula and vegetables, and gently mix the ingredients.
Mix the remaining oil, mustard and wine vinegar, and pour this dressing over the salad. Instead of wine vinegar, balsamic vinegar is also suitable. Sprinkle the finished salad with pomegranate seeds.
