Description
Easy to prepare, incredibly tasty and healthy dish is a succulent salad of rutabagas and beets combined with roasted sunflower seeds and flavorful dressing.
Ingredients
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Rutabaga
300 g
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Beets
300 g
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Lettuce
1 coup
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Sunflower seeds
60 g
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Vegetable oil
1 Tbsp
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Parsley
2 Tbsp
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Soy sauce
2 Tbsp
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Vinegar
1 tsp
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Garlic
1 tooth
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Olive oil
3 Tbsp
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Pepper white
Cooking
Carrots peel, cut into small cubes and put it in a pot of boiling salted water. Cook for 3 minutes. Then drain in a colander to drain the water.
In skillet, heat vegetable oil and fry the turnips for 2 minutes.
Wrap the beets in foil and bake in the oven until soft. Then cool, peel and cut into thin slices.
Peeled sunflower seeds fry in a hot dry pan until Golden.
For the filling: in a small container mix chopped parsley, chopped garlic, soy sauce, wine vinegar, olive oil and a pinch of ground white pepper.
On the plate put first a layer of washed and drained lettuce leaves.
Then slices of beets.
In the middle to put fried rutabaga.
Pour with the dressing and generously sprinkled with roasted sunflower seeds.
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