Summary

Ingredients

• 300 g beetroot, cooked
• 1 tablespoon oil, neutral, e.g., rapeseed oil
• 1 tablespoon fruit vinegar (orange vinegar)
• 1 tablespoon agave syrup
• salt and pepper
• 1 orange (s)
• 3 physalis
• 1 spring onion (s)

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Instructions

1. Cut the beetroot tubers into slices and quarter. Distribute on three plates.
2. Make a marinade from oil, orange vinegar, agave syrup, salt and pepper and drizzle over the beetroot. Let it sit for about two hours.
3. Peel the orange and either cut fillets from it or cut three slices into bite-sized pieces. Spread these on the marinated beetroot slices.
4. Cut the spring onions - here only the green ones - into oblique rings and use them to garnish the salad with the physalis.