Rapunzel Salad with Beetroot and Orange
Prep: 15min
|
Servings: 4
|
Cook: 5min
Rapunzel salad with beetroot and orange is a recipe featuring fresh ingredients from the fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g beetroot (small roots)
- 200 g lamb's lettuce
- 4 small oranges
- 2 red onions
- 1 Spring onion
- 50 ml vegetable broth (hot)
- 50 ml white wine vinegar
- 50 ml olive oil
- Salt
- Pepper
Instructions
-
1.
Peel the beetroot, slice into thin rounds and blanch in boiling salted water for 2-3 minutes, shock in ice water and drain well. Thoroughly wash, trim and dry the lamb's lettuce. Peel the oranges, cut into segments. Peel the onions, halve them and slice into strips.
-
2.
Wash and trim the spring onion, slice into fine rings, mix with hot broth, set aside to cool. Whisk vinegar and oil with salt and pepper in a bowl. Arrange lamb's lettuce with beetroot and orange on plates, pour dressing over and sprinkle with onions before serving.
