Grilled vegetable salad

Grilled Vegetable Salad


  • Large potatoes: 2 pcs
  • Large eryngo: 4 pcs
  • Medium beet: 6 pcs
  • Olive oil: 3 tablespoons
  • Salt: To the extent necessary
  • Pepper: To the extent necessary
  • Olive oil and balsamic vinegar mixture sauce: half a glass
  • Fresh chopped parsley: 1 tbsp
  • Horseradish: 1 tbsp
  • Mustard: teaspoon
  • Fresh Mandab


How to prepare

Bring the oven to 400 degrees. Peel a potatoes. Peel eryngo and chopping. Peel a beets, slice it into 1.5 cm slices.

Put the mashed potatoes and slices in a large bowl with two tablespoons of olive oil. Spread a layer of this mixture in a frying pan that has been partially dipped in oil. Sprinkle 1 and 1 tablespoon of salt and 1 tablespoon of pepper on it.

Mix the beets with the remaining 1 tablespoon of olive oil. Make a layer of these beets on an aluminum foil the size of your frying pan and place it on the first layer. Sprinkle the remaining salt and pepper over it.

Cook at 400 degrees for 40 to 45 minutes (or until soft). Then let it cool completely (which takes about 20 minutes).

Meanwhile, mix the next three vegetables with your sauce. Put the vegetables in a large bowl and pour the prepared sauce over them as much as you like. Gently shake it to cover the vegetables. Your salad is ready. You can serve it with Mandab decorations and at the same room temperature or cold.

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