Ingredients :
Beets – 5 pcs. young
Honey – 1 tbsp.
Olive oil – 1 tbsp.
Balsamic vinegar – 2 tbsp.
Sea salt and black pepper
Potatoes – 1-2 units.
Pumpkin – 500 g
Carrots – 8-10 pcs. (small young)
Spices
Pesto sauce
Lettuce, spinach – an armful
Preheat the oven to 190° C. Boil the beets for 30 minutes. Drain and let cool for 5 minutes.
While beets are cooking, place all (except red peppers) vegetables in a large skillet. Pour over oil and honey and sprinkle with spices. Cook in the oven until soft, about 30 minutes.
Peel the beets and cut into halves or wedges. Place separately on a baking tray and drizzle with honey, oil and vinegar and season with salt and pepper. Place in the oven during the last 15 minutes of cooking time for the other vegetables or just cook separately for 15 minutes. When the vegetables are ready, refrigerate them. At this time, bake the peppers at 220° C for 20 to 25 minutes. Leave to cool for 15 minutes, then peel and cut into strips. Combine the ingredients. Start with a layer of lettuce, then lay the vegetables on top and pour the pesto sauce over them.
Have a nice meal!
