Summer, sun, vitamins. When the weather is nice, we are more often active in the fresh air and because of the high temperatures our body needs a lot of nutrients and vitamins. That is why our body can mainly use this concentrate in the unusual combination of beetroot, spinach, citrus fruits and nuts:a bowl with spicy oven vegetables, millet, feta and grapefruit red cabbage. Both the walnuts and the grapefruit-red cabbage provide our body with vitamins C and E. The baby spinach and millet contain sufficient vitamin B, which stimulates blood circulation. The bowl is a real vitamin bomb, ideal as a light meal for hot summer days.
Recipe Bowl with spicy fried vegetables, millet, feta and grapefruit red cabbage
Ingredients for 4 people.
Preparation time approx. 45 minutes.
Ingredients:
500 g colored carrots (e.g. orange, white and purple)
400 g root parsley
400 g beetroot
4-5 tablespoons olive oil
1/2 teaspoon ras el hanout
Salt
1/2 teaspoon chili flakes
200 g millet
2 pink grapefruits
150 g feta
50 g walnuts
1 radicchio
50 g baby spinach leaves
Beetroot red for garnish, if desired
Preparation: Start by peeling, washing and cutting the carrots, parsley root and beetroot. Spread the chopped vegetables out on a baking sheet. Mix 2-3 tablespoons of olive oil, Ras el Hanout, salt and chili flakes. Drizzle the herb oil over the vegetables and bake for 25-30 minutes in the preheated oven (electric cooker:200°C / convection:180°C).
Meanwhile, prepare the millet according to the instructions on the package. Peel the grapefruit so that the white skin is completely removed. Use a sharp knife to cut out the grapefruit fillets between the separators. Squeeze out the remaining separators and collect the juice. Roughly crumble the feta. Chop walnuts. Clean the radicchio salad, wash, drain and cut into fine strips. Sort the spinach if necessary, wash and drain well.
In the next step, mix grapefruit juice, salt, and pepper. Whisk in 2 tablespoons of olive oil. Mix the prepared ingredients and oven vegetables carefully. Drizzle evenly over the grapefruit dressing and serve. As a final eye-catcher, beet sprouts are ideal for garnishing.
