Beetroot Salad

Ingredients

• 500 g beetroot
• 4 Spring Onions
• 3 oranges
• 4 tbsp Lemon juice
• Salt
• white pepper
• 4 tbsp rapeseed oil

Instructions

1. 1.

   Cook the beetroots for about 30 minutes in salted water, then peel and slice thinly. Wash, trim, and cut the spring onions into fine rings. Thoroughly peel the oranges with a sharp knife, removing the white pith, then separate the segments along the membranes.

2. 2.

   Squeeze out the juice and press the remaining pulp. Mix orange juice with lemon juice, a pinch of salt, pepper, and oil. Keep 12 whole orange segments intact; halve the rest and combine them with beetroot slices, spring onions, and dressing. Serve garnished with the whole orange segments.