Beetroot salad with oranges and olives

Ingredients for 4 servings:

• 400 g beetroot
• 2 oranges
• 1 small chicory
• 1 half onion(s), red
• 3 tbsp parsley, chopped
• 40 g olives, black, pitted
• 3 tbsp rapeseed oil
• 2 tbsp lemon juice
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

delicious starter, vegan

Cook the beetroot for about 1-2 hours until tender. Allow to cool in the cooking water, then peel and halve. Cut the halves into wedges; they should be 1 cm thick at the widest point. Place the wedges in a bowl. Use a sharp knife to cut off the top and bottom ends of the oranges. Peel the oranges so that the white pith is also removed. Now separate the orange segments from the chambers. Collect the juice and add it to the beetroot along with the orange segments. Cut the chicory into 1 cm thick slices and add to the salad. Finally, mix the remaining ingredients, season to taste, and adjust the seasoning if necessary.