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Beetroot salad
20 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 522
  • Fat about 38g
  • Carbohydrates about 34g
  • Protein about 7g
This is needed
This is needed for 1 people
  • 70 g beetroots, peeled
  • 1 oranges (small), use only the juice
  • 1 lemon (small), use only the juice
  • 30 ml olive oil
  • 0.5 tbsp mustard
  • a little pepper, ground
  • 1 pinch salt
  • 1 red onion (small)
  • 1 tbsp pecan nuts
  • 1 tbsp cane sugar (e.g. muscovado)
  • 2 tbsp soy sauce (e.g. tamari)
  • 1 tbsp parsley, finely chopped
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And that's how it's done
And that's how it's done
Slice the beetroot into very thin strips using a vegetable peeler or knife.
Mix the orange juice, lemon juice, olive oil, mustard, salt and pepper to create a marinade. Thoroughly coat the beetroot slices in the marinade and refrigerate for 20 mins.
Cut the onion into 2 mm slices for the garnish, halve the pecan nuts. Dissolve the sugar in a pan with a little water and heat through. Caramelize the onions and pecan nut halves in the pan, deglaze with the soy sauce. Serve the beetroot slices together with the marinade, garnish with the onion & nut mixture, sprinkle with parsley.