One of the most winning combinations in a salad is the combination of pumpkin and beets. These two vegetables harmonize perfectly with each other.
Beets in a salad can give a special sweetness, as well as a dense texture and rich flavor. And pumpkin makes the salad more tender, giving it a slight tang of caramelized vegetable. Together, these vegetables make the salad not cloyingly sweet. They give the dish a natural sweetness, which can be regulated with the help of spices.
An excellent addition to the salad of beets and pumpkin will be garlic. It gives the dish the spiciness needed when combining several naturally sweet vegetables. It
is obligatory to add spices to the salad. The most optimal will be Cumin and Black ground pepper. These spices do not shade the taste of beets and pumpkin, which allows you to competently reveal their flavors together.
You can complement the salad with parmesan. Cheese contrasts well with vegetables, enriching the flavor palette of the salad.
Ingredients:
- Pumpkin – 800 g;
- Beet – 2 pcs;
- Parmesan cheese;
- Garlic – 1 clove;
- Vegetable oil – 2 tbsp;
- Caraway;
- Ground black pepper – ⅓ tsp;
- Lemon juice – 1 tbsp;
- Salt.
Preparation of salad “Ruby”:
Boiled or baked beets cut into small cubes, mix with vegetable oil and lemon juice. Rub a garlic clove finely to the beets.
Pour to the beets ground black pepper, mix. Peel the pumpkin from the skin and insides, cut into small cubes
. Place the pumpkin on a parchment-lined baking tray. Sprinkle pumpkin with cumin, pour vegetable oil and bake at 220 degrees for 20 minutes.
Put the pumpkin to the beets, salt and mix.
Grate parmesan cheese finely into the salad, mix and serve.
