John Myers
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Winter Leaf Salads from Region with Warm Pumpkin and Beetroot
The perfect winter leaf salads from region with warm pumpkin and beetroot recipe with a picture and simple step-by-step instructions.
Winter leaf salads
- 200 g Baby spinach
- 200 g Lamb’S lettuce
- 200 g Lettuce hearts
- 25 Pc. Pecan kernels
- 3 Pc. Beetroot
- 1 kl. Hokkaido pumpkin
- Pumpkin seeds
- 200 g Goat cream cheese
- 1 tbsp Mustard
- Salt
- Pepper
- 6 tbsp White wine vinegar
- 8 tbsp Olive oil
- 1 tbsp Honey
Christmas baguette
- 1 Pc. Yeast fresh
- 1 tbsp Honey
- 250 ml Water
- 500 g Spelled flour
- 8 Pc. Date dried
- 8 Pc. Figs dried
- 1 tsp Sea-Salt
Winter leaf salads
- Wash the beetroot and pumpkin and cut into small pieces. Fry both in a pan with a little oil until it’s a little soft on the inside and crispy on the outside.
- Wash, clean and mix the lettuce. Arrange on plates. Pour the dressing over the salad, spread the pecans, pumpkin seeds and the seared lukewarm vegetables. Finally, crumble the goat cream cheese over it.
Christmas baguette
- Dissolve the yeast and honey in water. Add flour and salt and knead well.
- Chop the dates and figs and mix in. Let the dough rise in a warm place for 1 hour.
- Shape the dough into 2 baguettes and bake them at 200 ° C top / bottom heat for about 30 minutes.
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