Beet, Roasted Pumpkin, and Avocado Salad

Ingredients

• Young Spinach "Belaya Dacha" 20 oz
• Young Spinach "Belaya Dacha" 5 oz
• Avocado 2 pieces
• Pumpkin 10 oz
• Pistachios 0 oz
• Olive Oil 0 fl oz
• Balsamic Vinegar 0 fl oz
• Lemon ½ pieces
• White Balsamic Cream to taste
• Ground Black Pepper to taste
• Salt to taste

Step-by-Step Guide

Step 1

Cut the pumpkin into large pieces, drizzle with olive oil, and place in an oven preheated to 355°F for forty to fifty minutes.

Step 2

Toast the pine nuts in a dry skillet.

Step 3

Mix the boiled and julienned beets with a splash of olive oil and balsamic vinegar.

Step 4

Grate the roasted pumpkin using a coarse grater, then add olive oil, salt, pepper, and half of the nuts.

Step 5

Remove the pit and skin from the avocado, then grate it using a coarse grater. Next, mix it with the juice of half a lemon, a drizzle of olive oil, salt, and pepper.

Step 6

Place the spinach leaves on a plate, and layer the prepared vegetables using a ring mold: first the beetroot, then the pumpkin, followed by another layer of beetroot, and a layer of avocado on top. Sprinkle the salad with pine nuts and drizzle with balsamic cream for garnish.