Beetroot with orange
Thinly sliced beetroot with orange, pink peppercorns and fresh shoots.
Ingredients
- 3 medium beetroots (about 450 g)
- 2 oranges
- 3 tbsp (45 ml) extra virgin olive oil
- 1 tsp (5 ml) pink peppercorns
- A handful (about 30 g) of shoots (pea shoots or similar)
- A pinch of salt
Method
- Wash the beetroots, wrap them in foil and roast at 200°C for about 50-60 minutes, until a knife slides in easily.
- Once cool, peel and slice them thinly.
- Cut the peel and pith from the oranges and slice out the segments, saving the juice in a bowl.
- Whisk the juice with the olive oil and a pinch of salt, then spoon it over the beetroot.
- Tuck the orange segments in, crush the pink peppercorns lightly between your fingers, scatter them over and finish with the shoots.
These recipes are inspired by the plates at our restaurant and adapted for cooking at home. The plates at the restaurant may differ from these recipes, so if you have an allergy, please ask us before you order. Measures: 1 cup = 200 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml. Oven temperatures are for a conventional oven without a fan. If you have an allergy, please read the ingredients carefully.