Beetroot on Lamb`s Lettuce with Bacon, Oranges and Fennel Flavors

Summary

Ingredients

• 6 beetroot, nice, pre-cooked
• 200 ml orange juice, freshly squeezed
• 1 clove garlic
• 250 g lamb`s lettuce
• some parsley
• 100 g bacon, finely diced
• 3 tablespoon olive oil
• 1 tablespoon sugar
• 1 tablespoon fennel seeds
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Dice the beetroot 1 cm in size, chop the garlic. Wash the lettuce and spin dry.
2. Fry the bacon cubes in the olive oil until crispy, drain on kitchen paper. Put the garlic in the remaining oil, fry, add sugar, fennel and orange juice, season with salt and pepper. Let simmer for 2 minutes. Stir in the beetroot and let it steep, do not let it boil anymore.
3. Arrange the salad on plates, put the beetroot in the center, drizzle the sauce over it. Serve sprinkled with the crispy bacon and chopped parsley.
4. So far everyone has enjoyed it, including those who oppose beetroot and fennel.