Feldsalat mit Rote Beete und Fenchel

Corn Salat with Beetroot and Fennel

With roasted flavours

Preheat the oven to 200°C.

For the dressing, whisk together the orange juice, olive oil, balsamic vinegar, agave syrup, mustard and salt.

Rub the unpeeled beetroot with olive oil and salt. Roast it in a casserole dish in the oven for 45 minutes. Turn the beetroot occasionally.

Meanwhile seed the apple and dice finely. Chop the chives.

Cut the fennel in stripes and roast it in a pan with a bit of olive oil. Then remove from heat.

Remove the roasted beetroot from the oven, let cool and peel off the skin. After that, cut in fine stripes.

Add all ingredients to a bowl and mix with dressing. Serve with pine nuts.

  • Added
  • November 5, 2017