Three Oranges for Cinderella

Oranges and Beetroot Salad

The delicate, earthy-sweet taste of the beetroot and the citrus freshness of the sun-ripened oranges together with the crunchy pomegranate seeds complement each other wonderfully and are a contrast to the first course.

This salad is the second course of a menu I created for the festive season. The other courses you find here.

 

Ingredients | Serves 4
2
Medium cooked beets
2
Oranges
1
Pomegranate
1
Red onion
6 Tbsp
Rapeseed oil or olive oil with a neutral taste
1 Tbsp
White balsamic vinegar
 
Salt, pepper and a pinch of cinnamon to taste

 

Preparation
  1. Slice the cooked beetroot with a kitchen mandolin.

  2. Grate the orange zest with a zest grater and cut away the rest of the peel. Cut the fruit-flesh into thin slices.

  3. Dice the onion into very fine cubes.

  4. Arrange the beetroot and orange slices alternately on the plates.

  5. Halve the pomegranate and knock out the seeds.

  6. Mix the rapeseed oil with the orange zest and white balsamic vinegar, add the onion and season with a little salt, pepper and a pinch of cinnamon.

    Serving | Drizzle the sauce over the salad and decorate with pomegranate seeds.