Budget-Friendly Warm Salad: Roasted Root Vegetables, Hokkaido Pumpkin & Protein-Packed Beans | Healt скачать в хорошем качестве

Budget-Friendly Warm Salad: Roasted Root Vegetables, Hokkaido Pumpkin & Protein-Packed Beans | Healt

Looking for a hearty, filling, and incredibly healthy meatless meal? This warm roasted vegetable salad is the answer! We combine the robust flavors of roasted beet, potato, and sweet Hokkaido pumpkin with the tang of marinated red onion and crunchy pickled cucumbers, all tied together with protein-packed kidney beans. This recipe utilizes Professional Cooking Techniques like roasting root vegetables to intensify their natural sweetness and texture. It's a fantastic example of Culinary Education, showing how simple, budget-friendly ingredients can be transformed into a Gourmet, complete meal. The resulting salad is perfect for Healthy Living—it's high in fiber, rich in vitamins (especially Vitamin C!), and satisfying enough to be a standalone dinner or lunch. Learn how to properly dice, season, and roast your vegetables for maximum flavor. Don't forget to like this video, subscribe to Culinary Compass for more interesting recipes, and let us know in the comments how you enjoyed this unusual but delicious warm salad! *** *FULL RECIPE: ROASTED ROOT VEGETABLE & BEAN SALAD* *Ingredients:* *For the Roasted Vegetables:* 1 raw beet, diced 1/2 small Hokkaido pumpkin (about 400g peeled, if not using Hokkaido), diced 2 potatoes, diced Salt, to taste Freshly ground black pepper Dried oregano (or basil/herbs de Provence) Olive oil (or vegetable oil) *For the Salad Mix:* 1 red onion, thinly sliced into quarter rounds Juice of 1/2 lemon 1 teaspoon honey 2-3 pickled or marinated cucumbers, diced 1 can kidney beans, drained and rinsed Extra virgin olive oil for dressing *Instructions:* 1. Dice the beet, pumpkin, and potatoes into uniform cubes. Spread on a parchment-lined baking sheet. 2. Drizzle with oil, season with salt, pepper, and oregano. Mix well. 3. Roast in an oven preheated to 350°F (180°C) for approximately 20 minutes, or until tender and lightly caramelized. 4. While vegetables roast, prepare the marinated onion: combine sliced red onion, lemon juice, and honey. Mix and set aside. 5. In a large bowl, combine the marinated onion (including marinade), diced pickled cucumbers, and drained kidney beans. 6. Add the hot roasted vegetables to the bowl. Drizzle with extra virgin olive oil. 7. Mix gently and serve immediately as a warm, hearty meal.