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🥗 Colorful Salad with Roasted Beetroot and Peas

295 kcal · 30 min · 4 servings

Ingredients

• 250 g beetroot bulbs (2 )
• 250 g striped beetroot (Tondo di Gioggia)
• 200 g peas (frozen; thawed)
• salt
• 1 red onion
• 25 g cilantro
• 25 g parsley
• 25 g mint
• 25 g watercress
• 25 g baby spinach
• 4 tbsp white balsamic vinegar
• 2 tsp medium-hot mustard
• 1 tsp maple syrup
• 5 tbsp olive oil
• pepper
• 1 avocado

Instructions

1. 1. Wash the beetroot thoroughly. Cook it unpeeled in salted water for about 45 minutes over medium heat until tender. Let them cool for 5 minutes, peel off the skin, and slice the vegetable into thin rounds.
2. 2. Boil the peas in salted water for 5 minutes. Immediately rinse them with cold water to stop the cooking process, then drain well. Peel the onion and slice it into thin rings.
3. 3. Wash the coriander, parsley, mint, and watercress. Shake off excess water and pick the leaves off the stems. Also wash the spinach and shake it dry thoroughly.
4. 4. Whisk the vinegar with the mustard and maple syrup. Add 4 tablespoons of olive oil and beat the mixture vigorously until creamy. Finally, season the dressing with salt and pepper.
5. 5. Heat the remaining olive oil in a pan. Fry the beetroot slices and onion rings in it for 5 minutes over medium heat, shaking the pan occasionally. Season with salt and pepper and let them cool for 5 minutes.
6. 6. Toss the herbs, spinach, and peas with the dressing. Cut the avocado in half, remove the pit, scoop out the flesh, and slice it into strips. Serve the salad on plates topped with the cooled pan contents and avocado strips.

Nutrition per serving

• kcal: 295
• Protein: 8 g · Fett/Fat: 19 g · Carbs: 22 g