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For Beetroot:

  • Beetroot 1.0 kg

For Oranges:

  • Orange 1.0 kg
  • Almond 250.0 g
  • Rocket Leaves 150.0 g
  • Mixed salad leaves 150.0 g
  • Balsamic vinegar 25.0 ml
  • French dressing 150.0 g
  • Parsley, finely chopped 50.0 g
  1. For Beetroot:

    • This will help to keep the beets from bleeding. Bring water to a boil, reduce heat and simmer until tender, about 45 minutes to 1 hour.
  2. For Oranges:

    • Peel the skin and cut the orange into segments.
    • Mix all the ingredients in a mixing bowl, finish it with French dressing and herbs.
  3. Chef’s Advice:

    • You can use red grapefruit as well instead of orange.