Bright flavors paired with sour cream and crunchy hazelnuts. This winter salad does not only look pretty with all its colors, it is also full of vitamins and freshness. You can double or even triple the recipe of the dressing and store the rest in a bottle in your fridge. And for the salad and sprouts, feel free whatever you want to use.
Ingredients for 4 people
sour cream (vegan or regular)
4 beetroots
5 blood oranges
mix of salad and sprouts
30g chopped hazelnuts
olive oil
salt
Dressing
1 tbsp mustard
2 tbsp apple vinegar
2 tbsp lemon juice
1 tbsp happy maple Goût Riche
2 tbsp soy sauce
70g olive oil
1 clove garlic, finely chopped
salt and pepper
How to
Preheat oven to 200°C.
Peel and slice beetroots in 6 to 8 parts, then bake them for 15-20 minutes on a lined baking tray with a drizzle of olive oil and salt.
Peel oranges: use a knife to slice down the side of the orange between the flesh and white layer, then slice them in 1cm pieces.
On a large serving plate, spread out the sour cream then top with sliced oranges and roasted beetroot, salad, sprouts and chopped hazelnuts.
Top with sauce at the last minute and enjoy.
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