November kitchen
This beet salad provides you with valuable nutrients in November!
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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):
Preparation:
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Boil the beetroot, peel it and cut it into thin slices.
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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.
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To garnish, mix blood orange juice with 2 tablespoons of olive oil, honey, mustard and balsamic vinegar. Season with salt and pepper.
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Remove the cloves, pepper and bay leaf from the beetroot marinade.
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Arrange the beets and blood orange marinade on a large plate.
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Wash and dry the winter purslane and sprinkle on top, dress and serve with walnuts.
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