John Myers
Beetroot and Orange Salad with Potato Wedges and Oriental Meatballs
The perfect beetroot and orange salad with potato wedges and oriental meatballs recipe with a picture and simple step-by-step instructions.
- 250 g Ground beef
- 2 Pc. Oranges
- 4 Pc. Boiled beetroot
- 4 Pc. Potatoes
- 2 Pc. Spring onions fresh
- 3 Pc. Garlic cloves
- 4 tbsp Olive oil
- 2 tbsp Water
- 2 tbsp Vinegar
- 1 tbsp Coriander finely chopped
- 2 tsp Chopped mint
- Salt
- Pepper
- 0,5 tsp Ras-El-Hanout Spice Mixture Morocco
- Sugar
- Cut the beetroot into bite-sized pieces. Peel the oranges and cut them into pieces of the same size. Cut spring onions into rings, finely chop the garlic cloves
- Mix 2 tablespoons of olive oil, water and vinegar, mix together 1/2 tablespoon of coriander and 1 teaspoon of mint, season with salt, pepper and sugar. Mix with beetroot, oranges, 1/3 of the garlic and spring onions and let steep
- Wash the potatoes, cut into pieces, drizzle with 1 tablespoon of olive oil, add salt and pepper and bake in the oven at 200 degrees for 20 minutes.
- Mix the mince with the rest of the garlic, mint and coriander, season with salt and pepper, add the Ras el Hanout and knead everything well. Shape into balls and fry in 1 tablespoon of olive oil in a pan.
- Arrange potato wedges, salad and meatballs and just enjoy!
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