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:
Ingredients
Method
- 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!
The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.
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