Roasted beetroot and celery with cheese and nuts

A warm salad for winter days.


Preparation Method

  1. Peel the beetroot and cut it into quarters.
  2. Peel the celery to remove the fibrous parts and cut into pieces.
  3. Roast the vegetables on two separate trays at 190°C, with a tablespoon of olive oil, sea salt and pepper until soft in the centre.
  4. Make a dressing with one tablespoon of balsamic vinegar and three tablespoons of extra virgin olive oil.
  5. Mix the hot, roasted vegetables with the sauce in a deep bowl and top with the chopped walnuts. Use a peeler to scrape off bits of cheese.
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