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🥗 Colorful Salad of Beetroot and Orange with Salmon

355 kcal · 30 min · 4 servings

Ingredients

• beetroot, pre-cooked 400 g
• oranges 4 pcs.
• onions, red 1 pc.
• olive oil 4 tbsp
• mustard 1 tsp
• honey 1 tsp
• salt pinch
• pepper, black ground pinch
• smoked salmon 200 g
• cress bed 1 pc.

Instructions

1. 1. Wash the beetroot and cut it into small cubes.
2. 2. Peel the orange completely with a sharp knife, including the white pith.
3. 3. Carefully cut the fruit segments out of the membranes.
4. 4. Catch the released orange juice in a bowl.
5. 5. Halve the onion and remove the outer skin.
6. 6. Dice the onion into very fine pieces.
7. 7. Put olive oil, three to four tablespoons of the reserved orange juice, mustard, honey, salt, and pepper into a large bowl.
8. 8. Mix the ingredients for the dressing well together.
9. 9. Add the diced beetroot, the orange segments, and the onion cubes to the bowl.
10. 10. Toss the salad gently so that everything is well coated with the dressing.
11. 11. Distribute the salad onto the plates.
12. 12. Cut the salmon into narrow strips.
13. 13. Place the salmon strips on top of the salad.
14. 14. Sprinkle the finished salad with fresh cress.
15. 15. Serve the salad immediately and enjoy your meal.

Nutrition per serving

• kcal: 355
• Protein: 19 g · Fett/Fat: 20 g · Carbs: 22 g