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Beetroot salad with oranges

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Ingredients for 4 servings:

  • 2 beetroot tubers (250g)
  • e.g. salt and pepper
  • 3 stalk(s) Celery
  • 3 oranges, organic
  • 30 ml white wine vinegar
  • 80 ml oil (safflower oil)
  • 2 tbsp chives, finely chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Total time approx. 25 minutes

Slice the beetroot. Trim the celery, cut it into 4 cm long sticks, blanch it in salted water for 1/2 minute, then rinse and drain. Grate the zest from half an orange. Separate the segments from all the oranges. For the sauce, combine the white wine vinegar with salt and pepper. Add the oil. Stir in the orange zest and chives. Toss the salad ingredients with the sauce and let it marinate.

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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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