Lamb's lettuce with beetroot, oranges, ham and pine nuts

Ingredients for 4 servings:

• 250 g lamb’s lettuce
• ½ head of radicchio
• 3 oranges
• 4 beetroot, cooked, vacuum packed
• 150 g diced ham
• 1 ½ tbsp sugar
• 1 bag of pine nuts, small
• olive oil
• Vinegar
• pepper
• Salt
• Paprika powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash, chop, and mix the lettuce, then arrange it on a plate. Fillet 1 orange and add the fillets to the lettuce. Juice the remaining oranges. Fry the ham cubes in a little oil, then drain on a kitchen towel. Add the orange juice and sugar to the remaining fat in the pan. When the juice is hot, add the diced beetroot. Heat until hot, but do not boil, then set aside. Toast the pine nuts in a pan without oil. Mix a simple dressing from olive oil, vinegar, salt, pepper, and paprika. Distribute the ham, beetroot, pine nuts, and dressing over the salad and serve. Goat’s cheese and baguette go very well with it. I hope the quantities are correct. I made about twice the amount and served it as smaller portions as a starter at Christmas dinner.