- One young beetroot per person.
- A half of orange per person.
- A handful of baby spinach leaves per serving.
- Small red onion per serving.
- A few walnuts.
- Olive oil, red vinegar,
- A spoon of honey, sugar, salt and peper.
Cook beets in a small amount of water with a spoon of sugar, about half an hour. Lightly grill the oiled onion quarters and finally add nuts and a tablespoon of honey. Leave to cool the beetroot, then peel, cut into wedges and place in large bowl. Add the segmented orange pieces to the beetroot and keep the juice for dressing. Separate the baby spinach leaves and wash thoroughly. For the dressing, whisk together olive oil and vinegar / 1:1 /, one tablespoon of orange juice, a pinch of salt and half of teaspoon of sugar. Season the sliced beetroot and oranges in it. After five minutes, spread on spinach leaves, put onions and nuts on top, add the parsley and it’s ready! A real vitamine bomb!