When beetroot meets Japanese mandarin orange, the sweetness is doubled up!
The cooked beetroot tastes sweet, and the slightly sour homemade salad dressing complements each other, making it very appetizing in spring and summer. This salad is made with Japanese mandarin oranges (available in Japanese supermarkets, but you can use yuzu oranges instead), which makes it particularly sweet. Add some roasted walnuts for a crispy texture. This salad is very filling as a meal, and it feels even better when you occasionally skip the starch.
Ingredients
Basic Ingredients
Beetroot | 2 bulb / 250g |
|---|---|
Tangerine | 1 bulb |
Baby Spinach | 100g |
Goat Cheese | 60g |
Walnut | 50g |
Extra Virgin olive oil | 2 teaspoons |
Salad Dressing
Extra Virgin olive oil | 2 tablespoons |
|---|---|
sugar | 2 tablespoons |
Balsamic Vinegar | 1 tablespoon |
Lemon juice | ½ Lemon |
salt | 1 pinch |
Steps
1.
Preheat oven to 190°C. Wrap beetroot in tin foil and bake in oven for 1 hour.
2.
Peel and cut the tangerine peel into wedges. Crush the goat cheese as needed. Mix the walnuts with 2 teaspoons of olive oil.
3.
Combine ingredients for salad dressing.
4.
8 minutes before the beetroot is done baking, put the walnuts into the oven. Remove from the oven after the beetroot is done baking.
5.
After roasting, let the beets cool slightly, peel them, and cut them into small pieces.
6.
Combine baby spinach, tangerines, beetroot, walnuts, and salad dressing and mix well.
7.
Finally, sprinkle with goat cheese and enjoy!
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