Delightful dish with baked root vegetables, broccoli fingers, goat cheese, lettuce and seeds

This recipe is part of the Healthy Nutrition Guide for Children, created by the “Agricola Neam de Gospodari” Association

Ingredients:

✓ 200 g beetroot

✓ 150 g parsnips

✓ 200 g carrots

✓ 540 g broccoli fingers

✓ 250 g goat cheese, slices

✓ 100 g lettuce

✓ 20 g pumpkin seeds

✓ salt/freshly ground pepper/dried basil

✓ 30 ml rapeseed oil

Method of preparation

Sprinkle the beetroots, parsnips and carrots with rapeseed oil, season with salt, pepper and dried basil, then individually wrap them in aluminum foil and baked at 130°C.

Note that they have different baking times: beetroots up to 1.5 hours, carrots and parsnips about 40 minutes. After baking and cooling, assemble the salad: cut the cooked roots into different shapes, add the cooked broccoli fingers, rounds of goat cheese, a handful of lettuce, 1 tbsp of pumpkin seeds, salt, pepper, and a little bit of rapeseed oil.

Tips & Tricks:

If the beetroot is very large compared to the other vegetables, cook it separately, as this will prevent the other vegetables from overcooking. We recommend sprinkling the beetroots with a little bit of oil and a pinch of salt and wrapping each of them in aluminium foil. Bake them at 135°C for about an hour, depending on their size. Let them cool and then take off the foil!