In the cold season, I often cook dishes with roasted vegetables that are perfectly warm and saturat

In the cold season, I often cook dishes with roasted vegetables that are perfectly warm and saturated at this time of year. Root vegetables - one of the few that can be found in abundance and in the affordable price range in late fall and during the winter. And this salad with baked beetroot and honey-mustard dressing for several years is for me one of the best combinations.
salt and freshly ground black pepper to taste Bake beets: Wash thoroughly, remove rough patches and bake in the oven for 1 hour at 185 degrees. Assemble the salad: Peel and chop the cooled beetroot and avocado, crumble goat cheese, frozen peas and cook for a couple as you want to lay out on the greens. Prepare the filling, tucking the salad just before serving. Warms
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