for 4 person

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

How it's done

Beetroot

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

To bake

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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