Beet and Orange Salad

Name: Beet and Orange Salad
Total time: 1 h 55 min
Yield: 4
Ingredients: 700 grams Beets; 3 Oranges; Salt and freshly ground pepper; 2 Tbsps vegetable oil; 2 Red onions; 2 Tbsps butter; 2 Tbsps Buckwheat flour; 150 grams Crème fraiche; 50 grams Caviar (Optional, Russian or German)

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Difficulty:

moderate

Difficulty

Preparation:

25 min.

Preparation

ready in 1 hr 55 min.

Ready in

Calories:

407

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

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1 serving contains
(Percentage of daily recommendation)

Calories	407 kcal	(19 %)
Protein	7.2 g	(7 %)
Fat	30.4 g	(26 %)
Carbohydrates	25 g	(17 %)

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 700 grams Beets; 3 Oranges; Salt and freshly ground pepper; 2 Tbsps vegetable oil; 2 Red onions; 2 Tbsps butter; 2 Tbsps Buckwheat flour; 150 grams Crème fraiche; 50 grams Caviar (Optional, Russian or German)

How healthy are the main ingredients?

Orange onion

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Preparation steps

Rinse beets and wrap tightly in aluminum foil. Cook in a preheated oven at 175°C (approximately 350°F) for about 1½ hours. Remove beets from the oven, let cool and peel. Cut beet into thin slices.

Peel orange, removing the bitter white pitch, and cut between membranes to remove whole segments, working over a bowl to collect the juice. Squeeze membranes to extract more juice. Mix orange juice with oil and season with salt and pepper. Peel onions and cut into thin rings. Melt butter in a pan and toast buckwheat briefly.

Arrange beets, oranges and onions on plates. Drizzle with orange juice mixture and sprinkle with buckwheat. Serve garnished with a dab of crème fraîche and caviar, if desired.