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Endive and orange salad with caramelized nuts
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 356
  • Fat about 25g
  • Carbohydrates about 24g
  • Protein about 6g
This is needed
This is needed for 4 people
  • 3 oranges
  • 30 g sugar
  • 80 g hazelnuts
  • a little pepper
  • 0.5 dl rapeseed oil
  • 0.5 tsp salt
  • 2 boiled beets (approx. 300 g), in slices
  • 0.5 endive salad, in pieces
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And that's how it's done
And that's how it's done
Slice off the top and bottom of the oranges, then peel all round the fruit down to the flesh. Using a sharp knife, cut out the segments between the white membranes, retain the juice (approx. 50 ml), set aside.
Boil the sugar and 2 tbsp water in a wide-bottomed pan without stirring. Reduce the heat and simmer, swirling the pan occasionally, until the sugar darkens to a hazelnut-brown caramel. Stir the nuts into the caramel, spread onto a sheet of baking paper, leave to cool.
Combine the reserved orange juice and rapeseed oil, season. Arrange the beetroot on plates so that they overlap slightly, mix the endive leaves with half of the dressing and place alongside. Arrange the orange and nuts on top, drizzle with the remaining dressing.