Baked vegetable salad

Name: Baked vegetable salad
Total time: 1 h
Yield: 4
Ingredients: pumpkin 300 g; beets 3 pcs.; celery stalks 2 pcs.; sage, thyme 2 pcs.; pine nuts, sesame 3 tbsp. l.; olive oil 4 tbsp. l.; balsamic sauce 5 tbsp. l.; salt pepper

Cookinero 8 Nov 2022

18140

Salad from summer gifts is bright not only in its color scheme, but also in taste! Nuts add a new flavor to roasted vegetables.

How to cook Baked vegetable salad

Step 1

Salt and pepper the peeled beets, drizzle with olive oil and wrap in foil. Bake 40 min. in an oven preheated to 200 degrees.

Step 2

Cut the celery and pumpkin into slices, add sage or thyme leaves, olive oil, salt, pepper. We lay to the beets and bake together for another 15 minutes, at 220 degrees.

Step 3

While the vegetables are being prepared, fry the nuts: sesame, pine nuts. You can add pumpkin seeds, peanuts to them.

Step 4

We take out the prepared vegetables from the foil, cut the beets and put them in a salad bowl, sprinkled with nuts. Drizzle with balsamic sauce and olive oil. Salt and pepper to taste.

Baked vegetable salad - FAQ About Ingredients, Baking Time and Storage

Can I substitute beets with another vegetable in this recipe?

Yes, you can substitute beets with sweet potatoes or carrots for a similar texture and sweetness. Just adjust the baking time as needed.

How long can I store the baked vegetable salad in the fridge?

The salad can be stored in an airtight container in the fridge for up to 3 days. Reheat gently or serve cold.

Is this recipe suitable for a low-carb diet?

Yes, you can make it low-carb by reducing or omitting the beets and pumpkin, and focusing on celery, nuts, and seeds.

Can I use dried herbs instead of fresh sage or thyme?

Yes, dried herbs work well. Use half the amount of dried herbs compared to fresh, as they are more concentrated in flavor.

What other dressings can I use besides balsamic and olive oil?

You can try lemon-tahini, honey-mustard, or a yogurt-based dressing for a different flavor profile.

Can I freeze the baked vegetable salad for later use?

Freezing is not recommended, as the vegetables may become mushy when thawed. It's best enjoyed fresh or refrigerated for a few days.

How can I make this salad more protein-rich?

Add grilled chicken, chickpeas, or feta cheese to increase the protein content while keeping it flavorful.

Can I roast the vegetables at a higher temperature for less time?

Yes, you can roast at 220°C (425°F) for 25-30 minutes, but keep an eye on them to prevent burning.

What can I serve with this baked vegetable salad?

It pairs well with grilled meats, crusty bread, or a simple quinoa or couscous side for a complete meal.

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