John Myers
Contents
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Ingredients
For the salad:
- 1000 g Boiled beetroot
- 2 Pc. Oranges fresh
- 1 Pc. Finely chopped onions
- 2 Pc. Garlic clove chopped
- 1 tbsp Caraway seeds
For the dressing:
- 3 tbsp Extra virgin olive oil
- 1 tbsp Red wine vinegar
- 1 tbsp Balsamic Bianco Condimento
- 1 tbsp Freshly squeezed orange juice
- Salt - pepper - a pinch of cardamom
- Some chopped chives from the frozen supply
Instructions
For the salad:
- Peel the beetroot, grate roughly in a suitable bowl, add onions, garlic and caraway seeds. Peel the oranges "à vif", cut into cubes or flakes and add to the beetroot.
For the dressing
- Mix olive oil, red wine vinegar, balsamic vinegar and orange juice well, add salt, pepper and casserole and stir until the salt has dissolved. If you like, you can add hot mustard or horseradish. Add to the salad, mix well (it is an advantage if you make the salad 30 min-1 hour in advance and let it steep.)
Serving:
- Nicely arranged, sprinkled with chives on a cold plate, as a starter with wholegrain bread or other bread or as a side dish, as you like. And enjoy.
Nutrition
Serving: 100gCalories: 98kcalCarbohydrates: 7.6gProtein: 1.3gFat: 6.9g
