Colorful salad with purslane, oranges and beetroot

Ingredients for 4 servings:

• 2 medium-sized beetroot bulbs
• 2 blood oranges
• 1 blood orange(s) (half blood orange, tarocco)
• 1 small onion(s), red
• 1 class Head of lettuce (Cicorino Rosso)
• 1 handful of purslane
• 3 tbsp olive oil
• 1 tbsp nut oil, e.g. hazelnut or almond oil
• 1 dashes lemon juice
• Fleur de Sel
• pepper
• e.g. cream cheese or cottage cheese

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

Steam the beets in a steamer. If you don’t have a steamer, you can also cook them in the oven. Preheat the oven to 200°C. Wash the beets and wrap the wet bulbs individually in aluminum foil. Place them on a baking tray and cook in the oven for about 50 minutes. Remove and let cool. Peel the bulbs. It is recommended to wear rubber gloves if you don’t like pink fingers (which will last for a long time). Alternatively, you can of course buy the pre-cooked bulbs. Peel the blood oranges, including the white pith, and fillet them, reserving the juice. Squeeze out the empty pith and set the juice aside. Peel the half-blood orange, also making sure no white pith remains. Slice the half-blood orange, onion, and the lukewarm beetroot. Prepare the chicory, sort the purslane, and rinse it. Drizzle the beets with lemon juice and arrange them decoratively on the chicory with the oranges and onions. Whisk together the reserved orange juice, both oils, salt, and pepper to make a dressing and drizzle over the salad. Let the salad sit for a moment to allow the flavors to develop. Garnish with purslane. If you like, you can also sprinkle cream cheese or cottage cheese on top.