Simple Salad with Beetroot and Pumpkin

Recently, there have been many grilled recipes on my blog. And today, we prepared a dish… also on the grill! The star of our table today is a simple salad with beetroot and pumpkin. Today, I was definitely on fire! Maybe it’s the effect of cooking outdoors in such a beautiful place. And the dishes we made with Vladimir Arustamov turned out to be incredibly photogenic and delicious!

In the meantime, here’s the recipe for this divine salad:

Simple Salad with Beetroot and Pumpkin

Difficulty Level: Easy

Calories: 320

Cooking Time: 20 min

Ingredients:

Milady pumpkin – 50g
Hokkaido pumpkin – 50g
Beetroot – 50g
Prunes – 15g
Walnuts – 10g
Olive oil – 1 tbsp
Balsamic vinegar – 1 tbsp
Cinnamon – a pinch
Sugar – a pinch
Sea salt – to taste

Instructions:

Peel the pumpkin and beetroot and cut them into slices.
Marinate the pumpkin with salt, sugar, cinnamon, olive oil, and rosemary.
Marinate the beetroot in the same way, but without cinnamon.
Grill the vegetables on the grill rack until they develop a nice color, but don’t cook them too long—it’s important they stay crispy inside.
Slice the prunes lengthwise and then crosswise.
Chop the walnuts into small pieces.
Arrange the grilled vegetables on a plate and top with prunes and walnuts.
Drizzle with olive oil and balsamic vinegar.

This warm autumn salad is also a perfect side dish for grilled meat. Enjoy!

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