Baked beetroots with pine nuts and parsley
with PARVEGANO Savory & Nutty
500 gr of beetroots
50 ml olive-oil
2 garlic cloves
80 gr pine nuts
Juice and zest from 1 lemon
80 gr vegan mayonnaise
2 tablespoons PARVEGANO Savory & Nutty
2 tablespoons chopped parsley
1 handful of green salad (mix)
Preparation time: 10 minutes
Cooking time: 50 minutes
For 2 servings
Wash the beetroots well. Put them in foil with olive oil, salt, pepper and garlic and wrap them all together.
Bake them in a preheated oven at 180°C for 40 minutes.
Then take them out, let them cool down to room temperature, peel them and cut them into medium pieces.
Place them in a large bowl, add all the remaining ingredients, mix well and serve.