Salad with Roasted Beets, Feta, and Pumpkin Oil
⏳ Time
30 minutes
🥕 Ingredients
13
🍽️ Servings
2
Description
Salad with Roasted Beets, Feta, and Pumpkin Oil
Ingredients
- Yellow Beets - 2 pieces
- Eel - 1 bunch
- Mustard Greens - 1 bunch
- Pistachios - 1.1 oz
- Feta cheese - 1.8 oz
- Honey - 1 teaspoon
- Balsamic Vinegar - 1 teaspoon
- Mustard Greens - 1 teaspoon
- Pumpkin seed oil - 1 tablespoon
- Salt - to taste
- Ground Black Pepper - to taste
- Oregano - to taste
- Garlic - 1 clove
Step by Step guide
Step 1
Preheat the oven to 392°F. Peel the beets and cut each into equal wedges. Avoid cutting them too thinly, as they may dry out. Place them in a baking dish, drizzle with olive oil, season with salt and pepper, and bake in the oven for 20–25 minutes until tender.
Step 2
Rinse and dry the lettuce and beet greens, chop them, and place them in a deep bowl. Mix all the dressing ingredients: vinegar, honey, mustard, oil, salt, and garlic (crushed) and drizzle over the salad leaves.
Step 3
Heat a pan and quickly toast the nuts without adding oil.
Step 4
Divide the salad among plates, top with feta, beets, and nuts, and sprinkle with oregano.
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