Orange Caprese with beetroot

Ingredients for 2 servings:

• 1 orange(s)
• 1 blood orange(s)
• 1 small beetroot
• 1 shallot(s)
• 1 tbsp red wine vinegar
• 1 tbsp honey
• 3 tbsp olive oil
• salt and pepper
• 30 g walnuts
• 20 g arugula
• 1 ball of mozzarella
• some basil leaves

Instructions

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

delicious and fresh

Peel the oranges with a sharp knife so that all the white pith is gone. Cut the oranges into thin slices. Peel the beetroot and slice it into thin slices. Arrange the orange slices and beetroot slices on a platter or on plates, alternating them. For the dressing, peel the shallot and cut it into small cubes. Whisk together with the vinegar, honey and olive oil and season with salt and pepper. Roughly chop the walnuts. Wash the arugula and pat dry. Drain the mozzarella well and tear it into pieces. Spread the arugula on top of the oranges and beetroot, then top with the mozzarella and sprinkle with the walnuts. Finally, drizzle with the dressing and garnish with basil. A baguette goes perfectly with this. You can use a variety of fresh herbs; nasturtium flowers also go well.