VEGAN BAKED BEETROOT SALAD WITH BUCKWHEAT & SOUP
Ingredients
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FRESH
pumpkin 1/4
potatoes 180g
beetroot 600g
parsley root 100g
rocket
garlic 3pcs
ginger
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PROCESSED
mustard 1tsp
bio coconut oil
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DRY
cayenne pepper
black pepper
sea salt
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Read instructions on packaging, unpack & separate waste,
then clean your goods.
Prepare all ingredients, put water to boil,
and preheat the oven for baking.
Cut the pumpkin and potatoes, then slice the parsley root into
thin sticks. Chop rocket, garlic & ginger, and cut
the beetroot into half-moons.
Roast the buckwheat seeds in a pan, then add water and cook until
some start popping open.
Mix the beets with coconut oil, buckwheat, garlic & ginger, mustard,
salt & pepper, and put in the oven at 180-200ºC until tender.
If you want to speed up the process, cover with aluminium foil.
Add pumpkin and potatoes to the boiling water,
then add sea salt to taste.
When tender, add coconut milk, and blend until completely smooth.
Stir rocket leaves into the baked beet mixture, and add oil, if needed.
Roast the parsley root sticks with salt & pepper in a pan
at high temperature.
Serve your #planetfriendlyfood.
& enjoy your meal :)
made on Earth 4 Earth
