Red Beet Orange Salad with Rapunzel and Walnuts

Ingredients

• 600 g fresh red beet
• 0.5 stick cinnamon
• 0.5 tsp Fennel seeds
• 0.5 stick licorice root
• Salt
• 1 onion
• 3 tbsp fruit vinegar (raspberry or apple vinegar)
• 6 tbsp walnut oil
• Pepper
• 2 untreated oranges
• 150 g Field salad
• 50 g coarsely chopped walnuts

Instructions

1. 1.

   Wash the red beet, place it in a small pot and cover with water. Add the cinnamon stick with fennel seeds, licorice root and ½ tsp salt. Bring to a boil. Simmer on medium heat for 45-60 minutes until tender. Shock the beet in cold water, peel and slice into rounds. Peel the onion, dice finely and bring the broth to a boil. Mix vinegar and oil, season with salt and pepper. Pour half of this over the beet slices.

2. 2.

   Wash untreated oranges, pat dry and use a zester to remove fine strips from the rind. Thoroughly peel both oranges with a sharp knife, removing the white pith and separating the fruit segments from the membranes. Catch the juice and add 2 tbsp to the remaining dressing. Add the orange segments to the salad and fold in gently; let rest for 30 minutes. Wash, trim and dry field salad. Arrange beet salad and field salad on plates. Drizzle remaining dressing over the field salad and garnish with orange zest and walnuts before serving.