Roasted beet salad with pine nuts
A source of antioxidants and fiber, this salad supports heart health and improves digestion. The delicate taste of beetroot harmonizes with the nutty note of pine nuts, creating an exquisite combination.
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Kitchen: Mediterranean
Inventory: Oven
Difficulty: simple
328
Servings: 4 (1 serving ≈ 123 gram)
Digestion time: 4 hour
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.
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