Beetroot and orange with cider vinegar and pumpkin seeds
A colourful, sweet winter salad.
Open in the appPer serving
- Calories
- 147 kcal
- Protein
- 5.6 g
- Carbohydrates
- 22.4 g
- Fat
- 5.2 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Beets100 g
- Orange100 g
- Pumpkin seeds10 g
- Apple cider vinegar1 teaspoon
- Saltto taste
In season: November – March
Method
- Cut the cooked beetroot into wedges of about 1.5 cm.
- Peel the orange to the flesh: cut off both ends, remove the peel and pith with a sharp knife following the curve of the fruit, then slice into rounds.
- Arrange the beetroot and orange on a plate and dress with the cider vinegar and salt.
- Finish with the pumpkin seeds.
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