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🥗 Fresh green salad with beetroot, orange, and sprouts

178 kcal · 30 min · 4 servings

Ingredients

• 1 endive
• 2 cooked beetroot (vacuum-packed)
• 2 unpeeled oranges
• 1 tsp liquid honey
• salt
• pepper (from the mill)
• 4 tbsp olive oil
• 1 tbsp freshly chopped dill
• 1 box onion sprouts

Instructions

1. 1. Separate the individual lettuce leaves from the core.
2. 2. Wash the leaves thoroughly.
3. 3. Spin the vegetables dry.
4. 4. Tear the leaves into bite-sized pieces.
5. 5. Slice the beetroot into very thin slices.
6. 6. Peel the oranges, removing both the skin and the white pith.
7. 7. Carefully separate the orange segments from the membranes.
8. 8. Catch the released juice in a bowl.
9. 9. Squeeze the remaining orange peels to extract the last drops of juice.
10. 10. Take two tablespoons of the orange juice.
11. 11. Whisk the juice with the honey.
12. 12. Season the mixture with salt and pepper.
13. 13. Stir in the oil slowly while whisking the mixture.
14. 14. Add the herbs to the sauce.
15. 15. Mix the herbs thoroughly into the vinaigrette.
16. 16. Combine the lettuce leaves with the beetroot slices.
17. 17. Add the orange segments and the sprouts.
18. 18. Toss all ingredients gently.
19. 19. Portion the salad into small bowls.
20. 20. Drizzle the vinaigrette over the salad.
21. 21. Serve the salad immediately.

Nutrition per serving

• kcal: 178
• Protein: 3 g · Fett/Fat: 10 g · Carbs: 17 g