CookingMania

Adri's healthy kitchen

Filled & rolled leaves with colorful spring salad

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I used all parts of the beetroot during my cooking. I made a colorful spring salad where I put the beetroot itself and the stems. I blanched the stems and the leaves and I baked the beetroot itself. The end result is very tasty and it is also very healthy. This dish is a perfect choice, even if you have guests since it is served cold so we can prepare it in advance.

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