Red Salad

Ingredients

• 1 Red Onion
• 200 g pre-cooked beetroot
• 2 blood oranges (or half blood oranges)
• 2 stalks Parsley
• 1 radicchio
• 2 tbsp Red wine vinegar
• 1 tbsp Maple Syrup
• Salt
• Pepper
• 6 tbsp Olive oil
• 60 g dried black olives (pitted)

Instructions

1. 1.

   Peel the onion, halve it and cut into strips. Cut the beetroot into wedges. Peel the blood oranges, separate the fruit segments and catch the released juice. Wash the parsley, pat dry and chop the leaves.

2. 2.

   Remove the outer leaves from the radicchio and trim the stem fresh. Slice the radicchio into eighths or narrower strips so that the leaves still cling to the stem.

3. 3.

   Whisk together vinegar with captured blood orange juice, maple syrup, salt, pepper and oil for the dressing and taste.

4. 4.

   Arrange all prepared salad ingredients on a plate and scatter olives over them. Drizzle the red salad with the dressing, grind pepper on top and sprinkle parsley.