Beetroot and orange salad

Beetroot and orange salad

Total: 30 min. | Active: 30 min.
vegetarian, gluten-free
Nutritional value / person: 333 kcal
, Fat: 19 g
, Carbohydrate: 29 g
, Protein: 9 g


4 people


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

Candied walnuts

2 tbsp water
2 tbsp sugar
2 tbsp walnut kernels, coarsely chopped
1 tbsp fennel seeds


1 ½ tbsp coarse-grain mustard
2 tbsp white balsamic vinegar
2 tbsp olive oil
½ tsp salt
a little pepper


500 g boiled beets, thinly sliced
2 raw beetroots (e.g. Pro Spezie Rara chioggia beetroot), cut into approx. 2 mm slices
2 oranges, peeled, sliced
4 burrata piccola (each approx. 50 g)
a little sea salt
a little pepper
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How it's done

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Candied walnuts

Bring the water and sugar to the boil in a pan, reduce to a syrupy consistency. Add the walnuts and fennel seeds, reduce over a medium heat, stirring constantly until the sugar is dry and sticks to the walnuts, transfer to a sheet of baking paper, leave to cool.


Whisk together the mustard, balsamic and oil, season.


Plate up the beetroot and oranges. Tear the burrata over the top, season. Drizzle with the dressing, top with the nuts.

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