Beetroot Salad with Oranges and Olives
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 1 hr 50 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g beetroot
- 2 orange (s)
- 1 small chicory
- 1 half onion (s), red
- 3 tablespoon parsley, chopped
- 40 g olives, black, pitted
- 3 tablespoon rapeseed oil
- 2 tablespoon lemon juice
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the beetroot tubers for approx. 1 - 2 hours until cooked. Let cool in the boiling water, then peel and cut in half. Divide the halves into columns, they should be 1 cm thick at the widest point. Put the wedges in a bowl.
- Cut off the top and bottom of the oranges with a sharp knife. Peel the orange so that the white skin is also removed. Now separate the orange fillets from the chambers. Catch the juice and then add it to the beetroot with the orange fillets.
- Cut the chicory into 1 cm thick slices and add to the salad. Finally, mix the remaining ingredients, season to taste and season if necessary.
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