John Myers
Ingredients for 4 servings:
- 800 g beetroot
- 3 orange(s), organic
- 1 piece(s) ginger, walnut-sized
- 1 garlic clove(s)
- 3 tbsp lemon juice
- 1 tbsp acacia honey
- 3 tbsp olive oil
- 20 g cane sugar
- 20 g butter
- 30 g oat flakes, wholegrain
- 2 pinches of chili powder
- ½ tsp cinnamon
- e.g. salt and pepper
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours
Wash the beets and boil them with the peel in plenty of salted water for about 35-40 minutes. In the meantime, rinse one orange with hot water, rub it dry, and peel the zest with a zester. Fillet two oranges. To do this, cut off the top and bottom of the oranges and use a sharp knife to trim away the peel and white pith. Then cut out the orange segments between the thin membranes. If necessary, halve the segments and set aside for later. Juice the third orange. This should yield about 75 ml of juice. For the dressing, peel the ginger and grate very finely. Peel and finely chop the garlic. Mix the orange and lemon juice with the ginger, garlic, acacia honey, and oil, and season generously with salt and pepper. Drain the beets, rinse them in cold water, peel them, halve them, and cut them into 0.5 cm wide wedges. While the beets are still warm, toss them with the dressing straight away. Let them marinate for at least an hour. Stir occasionally. Meanwhile, for the crispy flakes, melt the sugar in a pan, stirring well. Then, over medium heat, add the butter and mix with the caramelized sugar. Add the oats and mix well. Add salt, chili powder, and cinnamon. Allow the flakes to cool. Once cooled, crumble them slightly. To serve, arrange the beets on plates, arrange the orange segments on top, and sprinkle with the orange zest and crispy flakes.
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