for 1 person

Beetroot

70 g	beetroots, peeled

Marinade

1	orange, the whole juice
1	lemon, the whole juice
30 ml	olive oil
½ tbsp	mustard
1 pinch	salt
a little	pepper, ground

Garnish

1	red onion (small)
1 tbsp	pecan nut
1 tbsp	cane sugar (e.g. muscovado)
2 tbsp	soy sauce (e.g. tamari)
1 tbsp	parsley, finely chopped

How it's done

Beetroot

Slice the beetroot into very thin strips using a vegetable peeler or knife.

Marinade

Mix the orange juice, lemon juice, olive oil, mustard, salt and pepper to create a marinade. Thoroughly coat the beetroot slices in the marinade and refrigerate for 20 mins.

Garnish

Cut the onion into 2 mm slices for the garnish, halve the pecan nuts. Dissolve the sugar in a pan with a little water and heat through. Caramelize the onions and pecan nut halves in the pan, deglaze with the soy sauce. Serve the beetroot slices together with the marinade, garnish with the onion & nut mixture, sprinkle with parsley.

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