Warm beetroot and pumpkin salad

Beet (boiled)3 piecesPumpkin (pulp)300 gramsPumpkin seeds2 handfulGreen salad1 bundleGarlic2 teeth
For the sauce
Bulb onions1 pieceOlive oil4 tbsp.Wine vinegar2 tbsp.Mustard2 tsp.Orange juice3 tbsp.
  • Flow temperature:Warm dish
Cut pumpkin into thin slices. Finely chop the garlic. Put everything in a bowl, add a couple of tablespoons of olive oil, mix well and place on a baking sheet covered with foil. Cover with foil and send to an oven heated to 190 degrees for 20 minutes. Beets cut into small thin slices and put in a bowl for salad. There also add the finished pumpkin and roasted pumpkin seeds. To prepare the sauce, put chopped onion in a deep bowl, add mustard, wine vinegar, orange juice and olive oil. Add salt and freshly ground black pepper to taste and grind everything with a blender. Pour over the salad dressing, mix with two spoons and serve.

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