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Ingredients
- beets 1 pc.
- carrots 1 pc.
- 1 parsnip root
- sweet potato 1 pc.
- red onion 3 small onions
- salt to taste
- olive oil 40 ml
- mustard 1 tsp
- balsamic vinegar 1 tbsp
- lemon juice 1 tbsp
- vegetable oil to taste
- salad leaves to taste
- feta to taste
- walnut to taste
- Main Ingredients: Onion, Carrot, Beetroot, Mustard
- Serving 4 servings
Inventory:
knife, cutting board, baking sheet, baking foil
Cooking:
Take 1 medium-sized beet, cut the tail and top, add salt and water with vegetable oil (I used walnut oil). Wrap the beets in foil and put in the oven to bake for 35 minutes at 200C. Meanwhile, peel and chop carrots, parsnips and sweet potatoes into fairly large pieces. Cut small red onions into quarters. Salt the vegetables, pour with vegetable oil and send to a baking sheet, where our beets are baked. Bake the vegetables together for another 35 minutes.
For dressing, mix olive oil, mustard, balsamic and lemon juice.
Peel, chop, mix and season the baked beets. Add the remaining vegetables, lettuce leaves and mix. When serving, sprinkle with feta and chopped walnuts. The salad is ready, bon appetit!
