Roasted beetroot with prunes
Beetroot is a great autumn vegetable. It can be used both savoury and sweet and will always be delicious. Today we have a tip for you on a combination with prunes and poppy seed oil, ideal as a salad for lunch or dinner.
And how to make it?
Wrap small beetroots in foil and put them in a baking dish in the oven. You can add a clove of garlic. Leave them there at a temperature of 200 to 220°C for about an hour, then turn off and let them cool together with the oven for another 30 minutes. Remove from foil, peel and cut into cubes,
Add prunes cut into smaller pieces, walnuts, drizzle with poppy seed oil, salt and pepper to taste.
We recommend this salad with dark bread for a light lunch or dinner.
And how to make it?
Wrap small beetroots in foil and put them in a baking dish in the oven. You can add a clove of garlic. Leave them there at a temperature of 200 to 220°C for about an hour, then turn off and let them cool together with the oven for another 30 minutes. Remove from foil, peel and cut into cubes,
Add prunes cut into smaller pieces, walnuts, drizzle with poppy seed oil, salt and pepper to taste.
We recommend this salad with dark bread for a light lunch or dinner.
Ingredients
- beetroot
- prunes
- poppy seed oil
- walnuts
- salt
- pepper
