Pumpkin is the healthiest vegetable that should be present in our diet. But most often porridge is made from it, which many are already tired of. Therefore, I propose a simple, light, tasty and healthy salad with pumpkin and beets.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Pumpkin is the most versatile product. It is healthy and tasty, it can be a base for desserts, a main dish or an ingredient for salads. In addition, it is sold all year round and is not expensive, which allows you to cook a variety of dishes from it. We will devote this review to a delicious salad based on it. To do this, the pumpkin must be boiled or baked. Most often, cookbooks suggest cooking it. However, an equally tasty dish is obtained from a baked vegetable. Its taste depends on the variety, however, according to general criteria, it is usually sweetish. But you should not worry about this, even if you are not preparing a sweet salad, this dish will only add piquancy.
Beetroot is also a versatile vegetable that is boiled, stewed, baked. It is always on sale, and the same at an affordable price. It contains no less useful vitamins than pumpkin. Well, as you know, in the air, these two vegetables perfectly complement each other and enrich the body with the necessary substances. And the food becomes very useful for our body.
You can supplement these two ingredients with all kinds of products. Carrots, cabbage, nuts, and other ingredients work well. In this dish, I used sauerkraut, which added piquancy and pungency to the dish.
- Caloric content per 100 g - 28 kcal.
- Servings - 3
- Cooking time - 15 minutes, plus time for baking and cooling food
Ingredients:
- Beets - 1 pc.
- Pumpkin - 300 g
- Sauerkraut - 250 g
- Vegetable oil - for dressing
- Salt to taste
Cooking pumpkin and beetroot salad
1. Wash the beets, scrub the skin with a brush and wipe with a paper towel. Prepare a piece of cling foil and wrap the beets in it so that there are no empty gaps.
2. Peel the seeds from the pumpkin. You can not cut the peel, bake the vegetable with it. Rinse under running water and wrap in foil. If the pumpkin is large, then cut it into several pieces so that it cooks faster.
3. Take a baking sheet and place the vegetables on top of it. Send them to the oven with a temperature of 200 ° C. Bake the pumpkin for about 20-25 minutes. Check its readiness with a puncture of a toothpick or knife. And keep the beets in the brazier for about 2 hours. The exact cooking time depends on the size of the tuber. The readiness of the root crop is checked in the same way - by piercing a toothpick. It should easily fit into the vegetable.
4. Unroll the cooked vegetables from the foil and leave to cool. I draw your attention to the fact that in the foil they will cool for a very long time, because it keeps warm for a long time.
5. Next, peel the beets with pumpkin and cut into cubes about 1-1.5 cm in size. However, if you wish, you can grate them on a coarse grater or chop them into strips.
6. Add sauerkraut to a bowl of vegetables and add vegetable oil.
7. Mix ingredients well and taste. Salt if necessary. However, there may be enough salt from the sauerkraut.
8. Refrigerate salad before serving. Serve it with any side dish or meat steak.
See also the video recipe on how to make beetroot and pumpkin salad.
