Salad with beets, baked pumpkin, and avocado

Cook time: 1 Hour
Servings: 3
Calories: 193kcal
Protein: 5.5 grams
Total Fat: 17.6 grams
Carbohydrates: 4.5 grams
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
Slice the pumpkin, splash it with olive oil and send it to
the oven, heated up to 180 degrees, for forty to fifty
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Your email address will not be published.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 *