Salad of roasted vegetables

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Salad of roasted vegetables
Beetroot-5 PCs. young Honey-1 tbsp.
Olive oil-1 tbsp. Balsamic vinegar-2 tsp.
Sea salt and black pepper Potatoes – 1-2 PCs.
Pumpkin-500 g Carrots-8-10 PCs. (a little young)
Spices Pesto sauce
Salad, spinach

 

Cook:

Salad of roasted vegetables is very easy to prepare. Preheat the oven to 190 ° C. Boil the beat for 30 minutes. Drain and leave to cool for 5 minutes.

While the beetroot is cooking, put all the vegetables (except the red pepper) in a large pan. Pour over the butter and honey and sprinkle with spices. Cook in the oven until it is soft, about 30 minutes.

Peel the beets and cut into halves or wedges. Put separately on a baking sheet and sprinkle with honey, oil, and vinegar and season with salt and pepper. Place in the oven for the last 15 minutes of cooking time for other vegetables, or just cook separately for 15 minutes. When the vegetables are ready, cool them. At this time, bake the peppers at 220 ° C for 20 -25 minutes. Leave to cool for 15 minutes, then remove the skin and cut into strips. Connect the components. Start with a layer of lettuce, then put the vegetables on top and pour over the pesto sauce.

Have a nice meal!

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