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🥗 Fruity Beetroot Salad

235 kcal · 30 min · 4 servings

Ingredients

• 400 g beetroot
• salt
• 3 tbsp fruit vinegar
• 6 tbsp walnut oil
• 50 ml vegetable broth (instant)
• 2 oranges
• 200 g corn salad
• 0.5 bulb fennel
• pepper (from the mill)
• 1 handful cress

Instructions

1. 1. Wash the beetroot thoroughly and remove the stems.
2. 2. Place the beetroot in a pot with plenty of salted water.
3. 3. Cook the beetroot for about 45 minutes until tender.
4. 4. Remove the beetroot from the pot and place them in cold water for a few minutes.
5. 5. Peel the skin off the beetroot.
6. 6. Slice the beetroot into thin rounds.
7. 7. Add vinegar, oil, and broth to the beetroot slices.
8. 8. Season the mixture with salt and pepper.
9. 9. Peel the oranges completely using a sharp knife.
10. 10. Remove the white pith between the fruit segments as well.
11. 11. Carefully release the orange fillets along the membranes.
12. 12. Wash the corn salad thoroughly.
13. 13. Remove woody stems and yellow leaves.
14. 14. Shake the corn salad dry.
15. 15. Wash the fennel and remove the tough outer layers.
16. 16. Slice the fennel into thin strips.
17. 17. Distribute the corn salad onto the plates.
18. 18. Place the marinated beetroot slices on top.
19. 19. Garnish the salad with the orange fillets.
20. 20. Add the fennel strips.
21. 21. Decorate the dish with cress.
22. 22. Serve the salad immediately.

Nutrition per serving

• kcal: 235
• Protein: 4 g · Fett/Fat: 16 g · Carbs: 18 g