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Beetroot and orange salad
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 333
  • Fat about 19g
  • Carbohydrates about 29g
  • Protein about 9g
This is needed
This is needed for 4 people
Candied walnuts
  • 2 tbsp sugar
  • 2 tbsp water
  • 2 tbsp walnut kernels, coarsely chopped
  • 1 tbsp fennel seeds
  • 1.5 tbsp coarse-grain mustard
  • 2 tbsp white balsamic vinegar
  • 2 tbsp olive oil
  • a little pepper
  • 0.5 tsp salt
  • 2 raw beetroots (e.g. Pro Spezie Rara chioggia beetroot), cut into approx. 2 mm slices
  • 500 g boiled beets, thinly sliced
  • a little sea salt
  • 4 burrata piccola (each approx. 50 g)
  • a little pepper
  • 2 oranges, peeled, sliced
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And that's how it's done
And that's how it's done
Candied walnuts
Bring the water and sugar to the boil in a pan, reduce to a syrupy consistency. Add the walnuts and fennel seeds, reduce over a medium heat, stirring constantly until the sugar is dry and sticks to the walnuts, transfer to a sheet of baking paper, leave to cool.
Whisk together the mustard, balsamic and oil, season.
Plate up the beetroot and oranges. Tear the burrata over the top, season. Drizzle with the dressing, top with the nuts.

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