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Roasted beet salad with horseradish and pumpkin seeds
Ingredients
Utensils
oven, baking sheet, fine grater
How-To Videos
How to chop herbs
How to toast nuts
How to prepare beets
Nutrition per serving
Step 1/ 3
- 30 g horseradish
- 300 g mixed beets
- 20 ml pumpkin seed oil
- oven
- baking sheet
Preheat oven to 180°C/350°F. Peel horseradish. Slice mixed beets and transfer to a baking sheet. Drizzle with some pumpkin oil and toss to combine. Roast for approx. 15 – 20 min.
Step 2/ 3
- 50 g pumpkin seeds
Approx. 8 min. before the end of the beet roasting time, remove the baking sheet from the oven and sprinkle with pumpkin seeds. Transfer back to the oven to finish baking.
Step 3/ 3
- 10 ml pumpkin seed oil
- 20 ml balsamic vinegar
- 20 g parsley
- salt
- pepper
- fine grater
Serve beets on a large plate and drizzle with remaining pumpkin seed oil and balsamic vinegar. Grate peeled horseradish over and sprinkle with parsley. Season with salt and pepper to taste. Enjoy!
Enjoy your meal!
Tags
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