This beet salad provides you with valuable nutrients in November!
November brings aromatic seasonal produce in pots that are still healthy! This beetroot salad with winter purslane makes for a tasty fall evening.
Ingredients (for approximately 4 servings):
Boil the beetroot, peel it and cut it into thin slices.
Mix the apple balsamic vinegar with the olive oil, cloves, bay leaf and horseradish. Season with salt and pepper and marinate the beet slices in it for an hour.
To garnish, mix blood orange juice with 2 tablespoons of olive oil, honey, mustard and balsamic vinegar. Season with salt and pepper.
Remove the cloves, pepper and bay leaf from the beetroot marinade.
Arrange the beets and blood orange marinade on a large plate.
Wash and dry the winter purslane and sprinkle on top, dress and serve with walnuts.
in the edition