Summary

Ingredients

• 3 medium beetroot, cooked
• 18 slices pork belly
• 1 teaspoon clarified butter
• 3 orange (s)
• pepper from the grinder
• 2 teaspoons pumpkin seed oil

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Instructions

1. Cut the cooked beetroot into 6 wedges and wrap each column with a slice of bacon. Heat the clarified butter in a pan and fry the wedges on each side until they are lightly crispy. Here it is important that the beetroot wedges fry at a medium temperature, because this is the only way to really crisp the bacon.
2. Fillet the oranges and place the orange fillets in a baking dish. Place in the oven for about 20 minutes on the middle rack at 180 degrees (convection 160 degrees). The fillets can take on a little color.
3. Season the still hot orange fillets with pepper and drizzle with pumpkin seed oil. Serve with the fried beetroot wedges.