Delicious and affordable, light for the stomach and at the same time filling, dinner is suitable for the whole family - a warm salad of baked vegetables. Cooking a healthy vegetable dish.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Warm salads from baked vegetables are a dietary dish that will make an excellent alternative to fatty fast foods. This method of heat treatment allows you to preserve the maximum amount of nutrients in vegetables. Such salads are prepared from any ingredients and very quickly. It can be made with basic culinary skills. Baked vegetables are delicious both as a side dish and on their own. It can be cooked at home in an oven or on a picnic in the country. Such a salad is delicious not only warm or hot, after cooling it remains no less aromatic and tasty. Such a dish is suitable for a quick late dinner, when there is no time to cook complex dishes, and you do not want to overeat before going to bed and load your stomach.
This salad is made from simple vegetables: pumpkin, beets and carrots. But you can bake a variety of foods. For example, it is appropriate to supplement this dish with baked potatoes, bell peppers, tomatoes, etc. Also, the salad can be supplemented with fruits: apples, pears, grapes, etc. Dried fruits and nuts are fine. These salads are seasoned with spices, vegetable or olive oil, a variety of piquant sauces, etc.
- Caloric content per 100 g - 51 kcal.
- Servings - 1
- Cooking time - 10 minutes for cutting food, 30-60 minutes for roasting vegetables
Ingredients:
- Pumpkin - 200 g
- Carrots - 1 pc.
- Vegetable oil - for dressing
- Salt - 0.5 tsp or to taste
- Sauerkraut - 100 g
- Beets - 1 pc.
Step-by-step preparation of a warm salad from baked vegetables, a recipe with a photo:
1. Wash carrots, beets and pumpkin well under running water to wash away any dirt. Pat dry with a paper towel and wrap each vegetable separately tightly with cling foil so that there are no empty spaces. You do not need to peel off the peel. Place the vegetables on a baking sheet and send to bake in a preheated oven to 180 degrees. The pumpkin will be ready in 15-20 minutes, the carrots in half an hour, and the beets can be baked for up to 1.5 hours, depending on their size. Therefore, try their readiness with a wooden toothpick. Pierce the food with a stick, if it easily enters the vegetables, then they are ready.
2. Remove the baked vegetables from the oven, unfold from the foil and cool slightly so as not to burn themselves.
3. Then peel the beets and cut into medium cubes. Remove the peel from the pumpkin and also cut into slices.
4. Peel the carrots and cut into pieces like the previous products. Send it to vegetables and add sauerkraut.
5. Season salad with vegetable oil, salt to taste and stir. Consume it warm immediately after cooking. But if it cools down, it will still be no less tasty.
See also a video recipe on how to make baked vegetable salad.
