Roasted beet salad with pine nuts

Bake the beets (400 g) in parchment paper at 190 °C until soft, about 60–70 minutes.

Cool, peel, and slice the beets.

Add salad leaves (50 g), spinach, or arugula (to taste).

Toast pine nuts (20 g) in a dry skillet until lightly golden.

Drizzle the salad with lemon juice (1 tsp), add olive oil (1 tbsp) or homemade mayonnaise (1 tbsp).

Season with salt and spices to taste.

For a creamy texture, you can use guacamole instead of oil or mayonnaise.