Oven-roasted Vegetables with Dip
Healthy, because
Even smarter
Beetroot promises some health benefits: On the one hand, the juice of the tasty tuber can quickly and significantly lower blood pressure. In addition, the vegetable has a blood-forming effect, as it contains a good portion of folic acid and iron.
The pine nuts can be replaced by various nuts or kernels, such as cashew nuts, sunflower seeds or roasted hazelnuts. To make the dish vegan, the honey can be replaced by agave syrup and hummus can be used for the dip.
Ingredients
- Ingredients
- 1 Hokkaido pumpkin
- 8 young Beets
- 250 grams Mushrooms
- 2 Red onions
- 1 Tbsp honey
- 2 Tbsps olive oil
- 3 Tbsps lemon juice
- Sea salt
- freshly ground peppers
- 40 grams Pine nuts
- 2 sprigs rosemary
- 300 grams sheep cheese
Preparation steps
Rinse the pumpkin, cut in half, scrape out the seeds and innards and cut the pumpkin into slices. Rinse the beets, peel, remove the leaves and cut in half. Clean the mushrooms and leave whole or halve, depending on the size. Peel the onions and cut into wedges. Distribute all the prepared ingredients on a baking sheet. Drizzle with the honey, 2 tablespoons oil and 2 tablespoons of lemon juice. Season with salt and pepper and sprinkle with the pine nuts and the rosemary. Distribute evenly over the sheet and cook in the oven until golden brown, about 30 minutes.
Stir the cheese with the remaining lemon juice and oil until smooth and season with salt and pepper. Pour into small bowls.
Remove the vegetables from the oven, arrange on plates and serve with the dip.
