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Beetroot on lamb's lettuce with bacon, oranges and fennel flavors

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Ingredients for 8 servings:

  • 6 beetroot, nice, precooked
  • 200 ml orange juice, freshly squeezed
  • 1 garlic clove(s)
  • 250 g lamb’s lettuce
  • some parsley
  • 100 g bacon, finely diced
  • 3 tbsp olive oil
  • 1 tbsp sugar
  • 1 tbsp fennel seeds
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Dice the beetroot into 1 cm cubes and chop the garlic. Wash the lettuce and spin dry. Fry the bacon cubes in olive oil until crispy, then drain on kitchen paper. Add the garlic to the remaining oil and fry. Add the sugar, fennel, and orange juice, and season with salt and pepper. Simmer for 2 minutes. Stir in the beetroot and let it infuse; do not allow it to boil again. Arrange the salad on plates, place the beetroot in the center, and drizzle with the dressing. Serve sprinkled with the crispy bacon cubes and chopped parsley. Everyone has enjoyed it so far, even those who hate beetroot and fennel.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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