Photo: from open sources
An easy to prepare and very tasty salad, which, in addition to the main ingredients, includes cheese and pumpkin seeds.
Proper nutrition can be very tasty. Beetroot and pumpkin salad is light, satisfies hunger and does not harm your figure. This dish includes products that contain few carbohydrates, but many useful substances: potassium, sodium, calcium phosphorus, iron, vitamin A, folic acid, writes Taste.
Recipe
Ingredients:
- 700 g pumpkin, cut into 2 cm cubes;
- 2 teaspoons olive oil;
- 1 teaspoon cumin;
- 2 tablespoons pumpkin seeds;
- 250 g boiled beets, cut into slices;
- 280 g fresh spinach;
- 30 ml balsamic vinegar;
- 150 g blue cheese.
Preparation:
- Preheat the oven to 200C. Line a baking tray with baking paper.
- Place the pumpkin on a baking sheet. Drizzle with oil and sprinkle with cumin.
- Roast, stirring occasionally, for 20 minutes or until the squash is light golden and tender.
- Place pumpkin seeds on a baking sheet around the pumpkin. Bake for another 2 minutes. Remove from the oven and let cool slightly.
- Place pumpkin, beets and spinach in a large bowl.
- Drizzle with balsamic vinegar and stir. Place in a serving bowl. Sprinkle with blue cheese and seeds.
