Main dishes

Beetroot and roast pepper salad

Beetroot and roast pepper salad. I will not lie if I write that this is the best salad for dinner I have eaten recently. A great combination of roasted peppers, beets, tomatoes, pomegranate and pecans. The taste is added by a delicious beetroot marinade. It is sweet, spicy and crunchy at the same time.

Ilość porcji / Servings – 2
Czas przygotowania / Prep. time: 15 mins
Czas gotowania / Cook time: 1 hr 30 mins
12 hrs
Czas całkowity / Total time: 13 hrs 45 mins
Drukuj / Print

Składniki / Ingredients:

  • 4 boiled beetroots cut into thin slices
  • 2 chopped garlic cloves
  • 1/2 teaspoon nigella seeds
  • salt pepper
  • 1 tbsp honey
  • 2 tablespoons balsamic vinegar
  • 4 tablespoons of oil
  • 1/4 teaspoon cinnamon
  • 3 red peppers, halved, seedless
  • plain oil
  • 10 cherry tomatoes cut into quarters
  • 10 dag chopped pecans
  • 1/2 bunch of chopped dill
  • 1/2 bunch of fresh chopped parsley
  • 1/2 red onion, cut into thin slices
  • seeds from 1 pomegranate

Sposób wykonania / Instructions:

  • Season beetroot slices with garlic, nigella seeds and salt. Pour honey, vinegar and half the oil. Sprinkle with cinnamon. Mix and put in the fridge for a few hours.
  • After this time, preheat the oven to 200 ° Oil the peppers, season with salt and bake for about 20-30 minutes. After cooling, remove the skin and cut into pieces.
  • Mix the pecans and tomatoes. Pour the rest of the oil.
  • Drain the beetroots from the marinade and add to tomatoes with nuts. Add dill and parsley. Add peppers, pomegranate seeds and onions. Mix. Season with salt and pepper.