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🥗 Beetroot-Orange Salad with Walnuts

338 kcal · 30 min · 4 servings

Ingredients

• 600 g fresh beets
• 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 unwaxed oranges
• 150 g corn salad
• 50 g coarsely chopped walnuts

Instructions

1. 1. Wash the beetroot thoroughly.
2. 2. Place the beetroot in a small pot.
3. 3. Cover the beetroot with just enough water.
4. 4. Add the cinnamon stick, fennel seeds, licorice, and half of the salt (1/2 tsp).
5. 5. Bring everything to a boil.
6. 6. Cook the beetroot over medium heat for 45 to 60 minutes.
7. 7. Rinse the beetroot under cold water to stop the cooking process.
8. 8. Peel the cooled beetroot.
9. 9. Slice the beetroot.
10. 10. Peel the onions.
11. 11. Dice the onions finely.
12. 12. Bring the onion cubes to a boil in the cooking broth.
13. 13. Mix the onions with vinegar and oil.
14. 14. Season the mixture with salt and pepper.
15. 15. Pour half of the onion mixture over the beetroot slices.
16. 16. Wash the untreated orange.
17. 17. Pat the orange dry.
18. 18. Use a zester to remove fine strips from the peel.
19. 19. Peel both oranges with a sharp knife.
20. 20. Remove the white pith while peeling.
21. 21. Carefully separate the fruit segments from the membranes.
22. 22. Catch the draining juice.
23. 23. Add 2 tablespoons of the juice to the remaining dressing.
24. 24. Add the orange segments to the salad.
25. 25. Gently fold the segments in.
26. 26. Let the salad marinate for 30 minutes.
27. 27. Wash the lamb's lettuce.
28. 28. Clean the lamb's lettuce (remove woody stems).
29. 29. Sort the lamb's lettuce (remove bad leaves).
30. 30. Shake the lamb's lettuce dry.
31. 31. Plate the beetroot salad.
32. 32. Plate the lamb's lettuce.
33. 33. Drizzle the remaining dressing over the lamb's lettuce.
34. 34. Garnish the salad with the orange zest.

Nutrition per serving

• kcal: 338
• Protein: 6 g · Fett/Fat: 24 g · Carbs: 23 g