Fruity beetroot salad

Ingredients for 6 servings:

• 2 packs of pre-cooked beetroot (airtight packaging)
• 1 small onion(s), finely chopped
• 4 orange(s), filleted
• some sea salt, coarse
• some pepper, from the mill
• some orange juice
• 3 tbsp olive oil, high quality

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

with orange slices

Remove the beets from the bag, pat dry, halve, slice thinly, and place in a bowl. Finely chop the onions and add them to the beets. Fillet the oranges and set aside. Squeeze the orange peel and any excess juice and add the juice to the beets (this yields about 5-6 tablespoons; regular orange juice will also work). Season generously with salt and pepper, stir in the olive oil, and let everything marinate in the refrigerator for at least 1 hour. To serve, arrange the orange wedges nicely on the salad plate and serve. Do not use jars, as these often contain sugar, vinegar, or other flavor-altering ingredients.