Salad with Beets and DORBLU

Preparation time: 30 – 40 min.
Total time: 35 – 45 min.
Servings: 4 (as a side dish)

1) Marinate the onions
Halve the red onions, then cut into crescent shapes and set aside in a bowl. Fillet the oranges. To do this, cut the fruit in half and then carefully cut out the flesh with a sharp knife, separating it from the membranes. Remove the white skin completely. Collect the juice and fillet pieces in the bowl containing the onions. Once the orange has been completely filleted, squeeze the remaining juice into the onions and set aside. This will marinate the onions slightly while you prepare the other ingredients.
2) Prepare the vegetables
Wash the lettuce, spin dry in a salad spinner and tear or cut into bite-sized pieces. Halve the chicory, remove the stalk and cut into strips. Arrange the mixed salad on a salad plate. Cut the beet into wedges, dice the DORBLU and arrange both on top of the salad.
3) Prepare the dressing
Combine the balsamic vinegar, olive oil and honey in a small bowl. Season to taste with salt and pepper. Add fresh chopped parsley if desired (optional).
4) Serve the dish
Arrange the onions and filleted oranges on top of the salad. Add the rest of the orange juice left in the bowl to the dressing and drizzle over the salad.


Enjoy your meal!