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Warm beetroot salad
30 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 397
  • Fat about 28g
  • Carbohydrates about 22g
  • Protein about 11g
This is needed
This is needed for 4 people
  • 500 g boiled beets, cut into slices
  • 400 g raw beetroots, cut into approx. 3 mm slices
  • 2 tbsp olive oil
  • 1 tbsp rosemary needles, finely chopped
  • 0.25 tsp salt
  • 2 tbsp walnut kernels, roughly chopped
  • 1 organic oranges, segmented, retaining the juice
  • 0.5 tsp caraway seeds, crushed
  • 0.5 tbsp birnel (pear syrup)
  • 2 tbsp apple vinegar
  • 2 tbsp olive oil
  • salt to taste
  • 180 g feta, crumbled
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And that's how it's done
And that's how it's done
Mix the beetroot with the oil, rosemary and salt, spread onto a baking tray lined with baking paper. Bake for approx. 30 mins. in the centre of an oven preheated to 200°C, Remove and allow to cool a little.
Briefly toast the nuts and caraway seeds in a frying pan without any oil, leave to cool. Combine the vinegar, orange juice, oil and pear syrup in a bowl, season. Put the beetroot, nuts, orange segments and cheese in a bowl.