Salad with beets, baked pumpkin, and avocado

Cook time: 1 Hour
Servings: 3
ENERGY VALUE PER SERVING:
Calories: 193kcal
Protein: 5.5 grams
Total Fat: 17.6 grams
Carbohydrates: 4.5 grams
INGREDIENTS:
500g Sweet beetroot (boiled, sliced)
75g Young spinach
2 Avocado
300g Pumpkin
30g Pine nuts
30ml Olive oil
20ml Balsamic vinegar
½ Lemon
Balsamic cream to taste
Black pepper ground to taste
Salt to taste
COOKING INSTRUCTION:
Slice the pumpkin, splash it with olive oil and send it to
the oven, heated up to 180 degrees, for forty to fifty
minutes.
In a dry pan, fry pine nuts.
Mix the boiled beetroot sliced into a drop of olive oil and
balsamic vinegar.
Rub the baked pumpkin on a large grater, add olive oil,
salt, pepper, and half of the nuts.
Save the avocado from the bone and skin and rub it on a
coarse grater. Then mix half a lemon, a drop of olive oil,
salt, and pepper with the juice.
Put spinach leaves on a plate and lay prepared vegetables
on them through a cooking ring: the first beetroot, then
pumpkin, again beetroot, and a layer of avocado on top.
Sprinkle the salad with pine nuts and decorate with
balsamic cream.

Leave a Reply

Your email address will not be published. Required fields are marked *