Warm salad with turnip, Jerusalem artichoke and beetroot
Cooking time:
25 minutes
Active time:
10 minutes
Complexity:
Easy
Root vegetables are the perfect food for autumn and winter. Not only the usual beets, but also turnips, and the most useful Jerusalem artichoke, together they perfectly combine and diversify the menu .
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5
Recipe "Warm salad with turnip, Jerusalem artichoke and beets"
Ingredients for 5-6 servings
girasol
500 g
boiled beets
100 g
turnip
200 g
Mozzarella cheese for pizza
100 g
Mezklam salad
50 g
walnut
40 g
oregano
pinch
olive oil
1 tbsp. spoon
Step 1/3
Peel the turnip and Jerusalem artichoke, it is convenient to do this with a peeler and cut into approximately the same pieces.
Step 2/3
Preheat the oven to 180S. Put turnips and Jerusalem artichoke in a baking dish, salt, sprinkle with oregano and pour over olive oil, bake for about 15 minutes.
Step 3/3
Cut the boiled beets into pieces, pour olive oil, mix and pepper. Put baked vegetables and beets on the leaves of the salad, crumble cheese and nuts on top. Bon appetit!
Ingredients for 5-6 servings
girasol
500 g
boiled beets
100 g
turnip
200 g
Mozzarella cheese for pizza
100 g
Mezklam salad
50 g
walnut
40 g
oregano
pinch
olive oil
1 tbsp. spoon
Nutritional value per 100 g
Calories
146 kcal
Proteins
6 g
Fats
9 g
Carbohydrates
12 g
Saturated fat
3 g
Dietary fiber
2 g
Added sugar
0 g
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