Healthy Spring Salad with Accessible Ingredients
Salads • European
Description
Recipe from John and Emily Smith, authors of the blog 'Smith's Flavor'.
Ingredients
- Beetroot 1 piece
- Pumpkin 5 oz
- Parsley 5 oz
- Feta cheese 5 oz
- Olive Oil 1 tablespoon
- Thyme to taste
- Nutmeg to taste
- Garlic 1 clove
- Hemp oil 2 teaspoons
- Dijon Mustard 3 tablespoons
- Salt to taste
Step-by-Step Guide
Step 1
First, prepare the vegetables. Wrap the beetroot in foil and bake it in the oven at 375°F until ready (check with a toothpick).
Step 2
Meanwhile, peel the pumpkin, cut it into cubes, and transfer it to a bowl.
Step 3
Add olive oil, thyme, and nutmeg.
Step 4
Send the pumpkin pieces to bake in the oven with the beetroot (for about 10–15 minutes).
Step 5
For the dressing, crush the garlic through a press.
Step 6
Combine with grainy mustard, salt, and flaxseed oil.
Step 7
Chop the parsley with a knife, peel the cooked beetroot, and cut it into cubes.
Step 8
On the parsley, place all the vegetables and feta cheese, and drizzle with the dressing.
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