Warm beetroot salad

Warm beetroot salad

Total: 1 hr | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / people: 397 kcal
, Fat: 28 g
, Carbohydrate: 22 g
, Protein: 11 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Beetroot

500 g boiled beets, cut into slices
400 g raw beetroots, cut into approx. 3 mm slices
2 tbsp olive oil
1 tbsp rosemary needles, finely chopped
¼ tsp salt

Sauce

2 tbsp walnut kernels, roughly chopped
½ tsp caraway seeds, crushed
2 tbsp apple vinegar
1 organic orange, segmented, retaining the juice
2 tbsp olive oil
½ tbsp birnel (pear syrup)
salt to taste
180 g feta, crumbled
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How it's done

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Beetroot

Mix the beetroot with the oil, rosemary and salt, spread onto a baking tray lined with baking paper.

Bake for approx. 30 mins. in the centre of an oven preheated to 200°C, Remove and allow to cool a little.

Sauce

Briefly toast the nuts and caraway seeds in a frying pan without any oil, leave to cool. Combine the vinegar, orange juice, oil and pear syrup in a bowl, season. Put the beetroot, nuts, orange segments and cheese in a bowl.

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