Description
Roasted vegetables is an easy and healthy side dish, combined with almost any second dish. But in our case it is the basis for a delicious salad. But the highlight of this salad is an original serving of cranberry sauce. Interested? Come and see for yourself))
Ingredients
-
Pumpkin
200 g
-
Beets
200 g
-
Lettuce
0.5 coup
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Mozzarella
150 g
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Onion
1 piece
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Gelatin
2 tsp
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Pine nuts
1 Tbsp
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Olive oil
1.5 Tbsp
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Jam
120 g
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Lemon juice
1 tsp
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Parsley
1 Tbsp
Cooking
First, prepare sauce. Combine in a saucepan the cranberry jam and the water volume should be 250g. Bring to a boil, salt, and pepper (if you like poetry, pepper do not regret).
Remove from heat, give a little to cool and hot mixture (not boiling water) add gelatin (I instant). Stir until complete dissolution.
When the gelatin dissolves, add lemon juice.
The sauce is ready pour in any container and put in the fridge for 2 hours (not less)
Meanwhile, take the beets and squash separately from each other, wrap in foil and send all in oven preheated to 180C (pumpkin for 30 minutes, the beets for 1.5 hours)
Roasted vegetables allow to cool and cut as you like.
Lettuce wash, dry, cut and put on the dish where we will serve our salad.
On lettuce put sliced beets and pumpkin.
Cut the mozzarella cubes and place in the center of the slide. Onions cut thin rings and place on vegetables.
Our sauce has stiffened, gently pull it out of shape, also cut it into cubes and place around the salad.
Salt, pepper, sprinkle with pine nuts, sprinkle with olive oil, sprinkle with chopped herbs and served to the table.
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