Beetroot, Pumpkin and Carrot Salad for Christmas Eve

• potatoes↗2
• carrots↗4

  2 large, 2 small

• butternut or regular pumpkin↗300g g
• beetroot↗2
• pumpkin seeds↗2 tbsp tbsp
• almond pieces↗2 tbsp tbsp
• lamb lettuce leaves and frisée↗300g g
• apple↗1
• red cabbage↗400g g

  shredded

• lemon juice½ tsp tsp
• honey↗2 tbsp tbsp
• mustard↗2 tbsp tbsp
• rapeseed oil↗5 tbsp tbsp
• apple cider vinegar↗1 tbsp tbsp
• balsamic vinegar↗2 tbsp tbsp
• хлібні скибки (вчорашні)2
• масло↗2 tsp

Step-by-step instructions

1. 1

   Boil whole potatoes and 2 large carrots in a pot of boiling water until tender, then cool. Preheat the oven to 180°C/160°C convection/gas 4 and roast the butternut or regular pumpkin until soft. Check after 20 minutes and continue cooking if needed. Toast the pumpkin seeds and almond pieces in a dry pan until lightly browned.

2. 2

   Lay the lettuce leaves in a large shallow bowl. Peel the small carrots, grate them together with the apple. Mix the apple and carrots with the cabbage and a splash of lemon juice.

3. 3

   Combine honey, mustard, oil and apple cider vinegar, then season to taste. Use this dressing for the cabbage mixture, pour it over the lettuce leaves and toss everything together.

4. 4

   Peel the boiled potatoes, carrots, pumpkin (or butternut) and beetroot, then slice each ingredient about 0.5 cm thick. Using a small cookie cutter, cut star shapes (or any desired shape) from the slices. Crumble the leftovers and add them to the salad, mixing well.

5. 5

   Arrange the vegetable stars on top of the salad, drizzle with balsamic vinegar, pumpkin seeds and almond pieces. Cut the bread into star‑shaped croutons, toast them in oil until crisp. Sprinkle the salad before serving. This recipe was provided by Moje Gotowane and has not been retested by us.