Beet Orange Salad

Ingredients

• 700 g beetroot roots
• 3 oranges
• salt, pepper from grinder
• 2 tbsp oil
• 2 red onions
• 2 tbsp butter
• 2 tbsp buckwheat groats
• 150 g crème fraîche
• 50 g caviar (optional Russian or German)

Instructions

1. 1.

   Wash beets and wrap tightly in aluminum foil. Bake in a preheated oven at 175°C (gas: level 2-3, convection: 160°C) for 1½ hours. Let the roots cool slightly, peel, and slice thinly.

2. 2.

   Peel and segment oranges. Catch the juice and squeeze out remaining pulp. Mix orange juice with salt, pepper, and oil. Peel onions and cut into thin rings. Heat butter and briefly toast buckwheat groats in it, then transfer to a plate.

3. 3.

   Arrange beet slices with orange segments and onion rings on plates. Drizzle the dressing over them and sprinkle toasted buckwheat groats. Add a dollop of crème fraîche to each plate and scatter caviar on top.