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Beetroot salad with orange and fennel without oil

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Ingredients for 2 servings:

  • 250 g beetroot, cooked, cold
  • 130 g orange(s)
  • 130 g fennel
  • 2 tbsp salad seed mix
  • 2 tbsp pomegranate seeds
  • 1 tbsp sour cream
  • 1 tsp mustard, medium hot
  • 1 pinch(s) of salt and pepper
  • ½ tsp dill tips
  • ½ tsp sugar or xylitol (sugar substitute)
  • 2 tbsp white wine vinegar, milder
  • 25 ml water

Instructions

Working time approx. 6 minutes; Rest time approx. 5 minutes; Total time approx. 11 minutes

Cut the beetroot and orange into bite-sized pieces. Slice or shave the fresh fennel into thin strips. Place everything in a bowl and sprinkle with the salad seed mix and pomegranate seeds. For the dressing, combine the sour cream with vinegar, salt, pepper, dill tips, sugar, mustard, and water, and add it to the bowl. Stir once and let it sit for five minutes. Approx. 155 kcal per serving.

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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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Beetroot salad with orange and fennel without oil