Will you only eat salad? YES! Only a salad with delicious roasted vegetables, tender corn gluten-free couscous and sweet red beans Kidney, topped with smooth sesame sauce. I like to eat fresh raw vegetables, but I prefer some vegetables steamed or baked in the oven. And on cold winter days I want to eat something warm and tasty, that’s why I make rich salads with roasted vegetables.
This time I baked celery root and carrots along with Brussels sprouts and spices. The aromas of celery and carrots complement each other perfectly, and the roasted dill and cumin seeds give them a slight exotic touch. Brussels sprouts lose their slight toughness and bitterness when baked. The specific taste and aroma of red beans Kidney combines perfectly with the taste and aromas of roasted vegetables. And the sweetness of gluten-free corn couscous neutralizes the slightly bitter taste of sesame tahini. The flavors and aromas in the salad complement each other so well that we were happy to eat more – it is good that the salad is relatively low in calories!
Salad ”Winter Cup”Course: Main dishes, Recipes, Salads
Roasted winter vegetables with red beans
400 g red beans Kidney pre-cooked
canned beans or a jar can be used
- roasted vegetables
460 g celery root
300 g carrots
250 g Brussels sprouts
5 g Himalayan pink salt
can be replaced with any other salt
10 g grape seed oil
3 g dill seeds
3 g cumin seeds
100 ml. filtered water
- boiled couscous
150 g gluten-free corn couscous
1 liter of filtered water
- sesame sauce
50 g sesame tahini
30 g fresh lemon juice
3 g Himalayan pink salt
can be replaced with any other salt
60 ml. filtered water
- I wash the celery root, drain well and cut into 1 cm cubes. Wash and cut the Brussels sprouts in half the length of the cabbages. I wash the carrots, cut them in half lengthwise and then cut them into 0.5 cm pieces. In a large bowl I put the chopped vegetables, grape seed oil, salt, dill seeds and cumin seeds – mix well.
- In a metal pan on baking paper, I pour the vegetables from the bowl and pour water over the baked vegetables. I put the pan in a preheated oven at 180°C with a fan and bake for about 30 minutes – each oven maintains different degrees and therefore the baking time is different, so periodically check the degree of roasting of vegetables. I turn off the oven and remove the pan with the roasted vegetables on a board to cool for 5 minutes.
- In the pot I put the water for the boiled couscous and put the pot on the stove, turn on the stove to the highest degree of heating and wait for the water in the pot to boil. I pour the required amount of gluten-free couscous into the pot of hot water, which I weighed in advance with the help of the kitchen scale. Reduce the heat to medium and wait for the couscous to cook for about 20 minutes. I turn off the stove, remove the pot of cooked couscous from the stove and leave on a board to cool for 5 minutes. Using a fine brush, I drain the cooked couscous.
- In a small bowl I put all the ingredients for the sesame sauce and stir until a smooth homogeneous mixture.
- In a large bowl, place the roasted vegetables and cooked gluten-free couscous. I add the boiled red beans Kidney and the sesame sauce – I mix gently until all the ingredients are evenly mixed. I leave the salad to stand for 5 minutes – so the flavors mix better.
- I use pre-cooked beans – soak a certain amount of beans in water for 48 hours, then wash and boil it, I leave to cool, distribute and weigh the drained cooked beans in boxes with lids, I put the boxes in the freezer and use for cooking.
- I serve the salad ”Winter Cup” in suitable plates and serve as a separate dish for lunch or dinner.
- Nutritional value per 100 g. product:
- Energy value – 113.63 kcal
- Protein – 4.00 g.
- Carbohydrates – 16.64 g.
- Fat – 2.85 g.
- Fiber – 3.87 g.