Summary

Ingredients

• 800 g beetroot
• 3 orange (s), organic
• 1 piece (s) ginger, the size a walnut
• 1 clove garlic
• 3 tablespoon lemon juice
• 1 tablespoon acacia honey
• 3 tablespoon olive oil
• 20 g cane suar
• 20 g butter
• 30 g oat flakes, crusty
• 2 pinches chili powder
• 0.5 teaspoon ½ cinnamon
• salt and pepper

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Instructions

1. Wash the beetroot and cook with the peel in enough salted water for about 35 - 40 minutes.
2. In the meantime, wash an orange with hot water, rub dry and peel off the peel with a zest. Fillet two oranges. To do this, cut off the oranges at the top and bottom and cut off the peel and the white skin with a sharp knife. Then cut out the orange fillets between the thin skins. Halve the fillets if necessary and set aside for later. Squeeze the third orange. This should make about 75 ml of juice.
3. For the dressing, peel the ginger and grate it very finely. Peel the garlic and chop in to fine slithers. Mix the orange and lemon juice with the ginger, garlic, acacia honey and oil, season well with salt and pepper.
4. Drain the beetroot, quench, peel, cut in half and cut into approx. 0.5 cm wide wedges. Mix the still warm beetroot with the dressing. Let it steep for at least an hour. Stirring occasionally.
5. During this time, melt the sugar in a pan for the crispy flakes, stirring well. Then add butter over medium heat and mix with the caramelized sugar. Add the oat flakes and stir well. Add salt, chilli powder and cinnamon. Let the flakes cool down. When these have cooled down, crumble some.
6. To serve, distribute the beetroot on plates, arrange the orange fillets on top, sprinkle with the orange zest and the crispy flakes.