VEGAN

Beet, Roasted Pumpkin, and Avocado Salad

Salads | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Beet, roasted pumpkin, and avocado salad

Ingredients

Young Spinach "Belaya Dacha" - 17.6 oz
Young Spinach "Belaya Dacha" - 2.6 oz
Avocado - 2 pieces
Pumpkin - 10.6 oz
Pistachios - 1.1 oz
Olive Oil - 1 fl oz
Balsamic Vinegar - 0 fl oz
Lemon - ½ pieces
White Balsamic Cream - to taste
Ground Black Pepper - to taste
Salt - to taste

Step by Step guide

Step 1

Cut the pumpkin into large pieces, drizzle with olive oil, and place in an oven preheated to 356°F for forty to fifty minutes.

Step 2

Toast the pine nuts in a dry skillet.

Step 3

Mix the boiled and julienned beets with a splash of olive oil and balsamic vinegar.

Step 4

Grate the roasted pumpkin using a coarse grater, then add olive oil, salt, pepper, and half of the nuts.

Step 5

Remove the pit and skin from the avocado, then grate it using a coarse grater. Next, mix it with the juice of half a lemon, a drizzle of olive oil, salt, and pepper.

Step 6

Place the spinach leaves on a plate, and layer the prepared vegetables using a ring mold: first the beetroot, then the pumpkin, followed by another layer of beetroot, and a layer of avocado on top. Sprinkle the salad with pine nuts and drizzle with balsamic cream for garnish.