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Today I’m preparing an unusual salad of baked pumpkin and beets. It is very tasty and easy to prepare. My little daughter Yulia also liked this salad.

Ingredients:

Beetroot 300 grams.
Wash and peel the beets.
Cut into cubes.
Transfer to a baking dish.
Garlic 3 cloves.
Cut into small cubes.
Transfer to a baking dish.
Mix well.
Olive oil.
Place in the oven for 30 minutes.
200°C / 392°F.
Nutmeg pumpkin 500 grams.
Cut the pumpkin and remove the seeds.
Remove rough skin.
Cut into cubes.
Remove the beets from the oven.
Transfer the pumpkin to a baking dish.
Salt, rosemary, nutmeg to taste.
Mix well and put in the oven for 30 minutes.
180°C / 356°F.
Feta cheese 100 grams.
Cut into cubes.
Pine nut.
Fry a little.
Cherry tomatoes 10 pieces.
Remove stems and wash tomatoes.
Cut the tomatoes into 4 parts.
Mash the lemon a little.
Cut into 2 parts.
Juice of half a lemon.
Olive oil 50 milliliters.
Honey 1 teaspoon.
Salt to taste.
Mix well.
Remove the roasted vegetables from the oven.

Assembling the salad:
Lettuce leaves.
Baked vegetables.
Chees Feta.
Cherry tomatoes.
Salad sauce.
Pine nut.

Bon appetit!

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