Autumn Salad with Beets, Pumpkin Seed Pesto and Corn Bread




Rating: 3.64 / 5.00 (163 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:





For the pesto:









For the beets:








Instructions:

For the autumn salad with beets, pumpkin seed pesto and cornbread, first cut the cornbread into sticks (2 x 10 cm). Melt butter in a pan and fry the cornbread sticks until golden brown on each side.

For the pesto, pound all the ingredients in a mortar and season with salt and pepper.

Wrap the beets with salt and caraway seeds in aluminum foil and cook in a preheated oven at 180 °C until soft (about 15-25 minutes depending on size).

Then peel, cut into wedges or slices and season with olive oil, apple cider vinegar, salt and pepper. Arrange with the salads, pesto and cornbread croutons and serve the autumn salad with beets, pumpkin seed pesto and cornbread.

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