Colorful winter veggie salad

Posted on 1 min read

Colourful salad with fine winter vegetables

A healthy, warm salad that’s made super fast? Of course it’s possible and it’s super tasty! With sweet potatoes, fennel and beetroot, this winter salad contains lots of vitamins that will help you to survive this cold season healthily.

Light and rich in vitamins

After all, in winter it doesn’t always have to be a hearty dish, we think! A few slices of toasted bread and a selection of spreads, for example, go well with this winter salad. You can also vary the ingredients in the salad according to your taste. Other winter vegetables such as kohlrabi, any kind of cabbage, parsnips, turnips and pumpkin are also suitable for the warm salad.

Bunter Wintergemüse Salat
colorful winter veggie salad

We serve our winter salad with pumpkin seeds for the crunch and fennel cabbage for the freshness kick. As a dressing we have created a yoghurt sauce that goes very well with vegetables. You can also refine the salad with other healthy eye-catchers such as orange, pomegranate, chestnut or nuts. So you can prepare your own creation and combine different ingredients to a wonderful winter salad!

Bunter Wintergemüse Salat
Colorful winter veggie salad
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Rating: 0
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Rate this recipe!
Rezept drucken
Servings Prep Time
2-3 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
2-3 people 10 minutes
Cook Time
30 minutes
Bunter Wintergemüse Salat
Colorful winter veggie salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Rezept drucken
Servings Prep Time
2-3 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
2-3 people 10 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Preheat the oven to 200 degrees Celsius.
  2. Peel the sweet potatoes and cut into bite-sized pieces. Place the potato pieces on a baking tray lined with baking paper.
  3. Wash and halve the fennel and cut into fine strips. Also place on the baking tray. (Keep green fennel herb for decoration)
  4. Sprinkle fennel and sweet potato with olive oil, season with salt and pepper and garnish with fresh herbs as desired. We used rosemary for the potatoes and thyme for the fennel.
  5. Put everything together in the oven (middle) for 20-30 minutes.
  6. Peel the beetroot (preferably under running water), cut in half and cut into slices.
  7. For the dressing, mix olive oil, mustard, salt, pepper, parsley, chives, lemon juice and natural yoghurt in a bowl.
  8. Put the sweet potatoes, fennel and beetroot in a bowl. Mix everything and add the dressing.
  9. Garnish with pumpkin seeds and fennel green.

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