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Roasted beetroot and baby carrot salad

Roasted beetroot and baby carrot salad with sumac and Pineapple Coconut vinaigrette from Hellmann's.This recipe is suitable for 10 people.

Ingredients

1kgCooked beets
10gKnorr Primerba
10Radishes
800gCarrot
100gPomegranate seeds
Thyme
3Hellmann's Vinaigrette Pineapple Coconut
2gsumac
4blood oranges
100gspinach leaves

Preparation

  1. Peel the carrots and cut them into even pieces.
  2. Cut the beets into even pieces.
  3. Mix the vegetables separately with thyme and olive oil and season with salt and pepper.
  4. Roast the vegetables for about 20 minutes at 185°C in the oven.

  1. Peel the orange and cut out the segments.
  2. Clean the radishes and slice them on a mandoline.
  3. Wash the spinach leaves and dry them in a salad spinner.

  1. Divide the roasted beets and carrot over the plates.
  2. Distribute the orange segments and sliced radish over them.
  3. Finish the salad with spinach, pomegranate, vinaigrette, and a bit of sumac.