Roasted Pumpkin and Beetroot Salad
A warm roasted vegetable salad with pumpkin, beetroot, and lettuce, topped with cheese for a balanced and healthy meal.
Ingredients
- Pumpkin300g
- Beetroot2pcs
- Lettuce leaves100g
- Hard cheese40g
- Olive oil15ml
Steps
- 1
Preheat oven to 200°C.
- 2
Peel and dice the pumpkin and beetroot.
- 3
Toss the cubes in 10ml of olive oil, spread on a baking sheet, and roast for 35 minutes.
- 4
Let the roasted veggies cool slightly.
- 5
In a bowl, mix lettuce leaves, roasted vegetables, and crumbled hard cheese.
- 6
Drizzle with remaining olive oil before serving.
Nutrition per serving
8gProtein
22gCarbs
14gFat
240Calories
