Summary

Ingredients

• 2 packs beetroot, pre-cooked (packed airtight)
• 1 small onion (s), finely chopped
• 4 oranges, filleted
• some sea salt, coarse
• some pepper, from the mill
• some orange juice
• 3 tablespoon olive oil, high quality

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Instructions

1. Take the beetroot out of the bag, pat dry well, halve, cut into thin slices and place in a bowl. Chop the onions and add them to the beetroot. Fillet the oranges and set aside.
2. Squeeze out the orange peel and leftovers and add the juice to the beetroot (makes about 5-6 tablespoons, otherwise normal orange juice will do).
3. Now season well with salt and pepper, fold in the olive oil and let everything soak in the fridge for at least 1 hour.
4. To serve, distribute the orange wedges nicely on the salad plate and serve.
5. Do not use any goods from the jar, as they often already contain sugar, vinegar or other flavor-changing ingredients.