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Blood orange salad with beetroot

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Ingredients for 4 servings:

  • 4 blood oranges
  • 400 g beetroot, cooked and peeled
  • 3 tbsp chili sauce, sweet and spicy
  • salt and pepper
  • 3 tbsp oil
  • 1 onion(s), red
  • 1 bunch of chives
  • 80 g lamb’s lettuce

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel 3 blood oranges so that all the white pith is removed. Cut the oranges into 1/2 cm thick slices. Pat the beetroot dry and cut into 1/2 cm thick slices. Arrange the orange and beetroot slices on a platter in a shingle pattern. Squeeze 6 tablespoons of juice from 1 blood orange and mix with the chili sauce, salt, and pepper. Stir in the salad oil. Pour the marinade (except for 2 tablespoons) over the orange and beetroot slices. Finely dice the onion and finely chop the chives. Sprinkle both over the orange and beetroot slices. Trim, wash, and spin dry the lamb’s lettuce. Mix with the remaining marinade and arrange on top of the orange and beetroot slices.

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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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