Beetroot Salad with Oranges and Radicchio

Ingredients

• 400 g beetroot
• Salt
• 2 tbsp sugar
• 4 tbsp red wine vinegar
• 3 oranges
• a handful of baby Swiss chard
• 1 radicchio
• 50 g Pine nuts
• 4 tbsp Walnut oil
• pepper (ground)
• a handful of red cabbage sprouts

Instructions

1. 1.

   Peel the beetroot and cut into strips. Boil in salted water with 1 tbsp sugar and 2 tbsp red wine vinegar for 10–15 minutes. Drain, let cool.

2. 2.

   Meanwhile peel the oranges with a knife and separate the segments from the membranes. Rinse and dry the Swiss chard. Clean and tear the radicchio.

3. 3.

   Toast the pine nuts in a dry pan. Mix the beetroot with remaining sugar, leftover red wine vinegar, and walnut oil. Combine all prepared ingredients, season with pepper, and arrange on deep plates. Garnish with red cabbage sprouts.