Winter Salad Recipe
Sweet and sour beetroot and citrus salad to replenish vitamin reserves in winter. A great appetizer or side dish.
Servings
4
Cook Time
30minutes
Servings
4
Cook Time
30minutes
Ingredients
Instructions
  1. Peel the beetroot (choose a smaller one), lightly brush with olive oil, season with salt and pepper, as well as fresh rosemary sprigs, wrap tightly with foil and bake at a temperature of 220 * C for about 1.5 hours or until ready. Beets are very sweet and fragrant.
  2. Cut the hot beets into slices and insist in a marinade of honey, lemon juice and olive oil.
  3. While the beetroot is cooling, peel and slice the citrus fruits: if grapefruit, then divide into slices and remove all the films, for tangelo it is enough to peel and cut into half rings, since the film is very thin, edible and not bitter. Cheese is also cut, but if the cheese is very soft, for example, feta or white cheese, it is better to chop it coarsely.
  4. Prepare a salad: put a couple of lettuce leaves on a plate, alternate beets with citrus fruits and sprinkle cheese on top. My favorite salad for an afternoon snack, to the envy of colleagues, but it will be an excellent side dish for pork or chicken.
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