Beetroot wrapped in bacon with oven-baked orange fillets

Ingredients for 4 servings:

• 3 m.-large beetroot, cooked
• 18 slices of bacon
• 1 tsp clarified butter
• 3 oranges
• Pepper from the mill
• 2 tsp pumpkin seed oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

The slightly caramelized orange segments soften the earthy note of the beetroot with their sweetness

Cut the cooked beetroot into 6 wedges and wrap each wedge with a slice of bacon. Heat the clarified butter in a pan and fry the wedges until lightly crispy on each side. It’s important to fry the beetroot wedges at medium heat, as this is the only way to ensure the bacon really crisps up. Fillet the oranges and place them in a baking dish. Place in the oven on the middle rack at 180°C (160°C fan-assisted oven) for about 20 minutes. The fillets are allowed to take on some browning. Season the hot orange segments with pepper and drizzle with pumpkin seed oil. Serve with the fried beetroot wedges.