Asparagus, beetroot & blood orange salad, orange sauce

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A colorful, fresh and delicious salad...

Asparagus, beetroot & blood orange salad, orange sauce

Ingredients (for 4 persons)

• 2 beetroots
• a handful of young green asparagus spears
• 225 g frisée lettuce
• one radicchio
• 2 tbsp pine nuts
• 2 tbsp olive oil
• 2 tbsp walnut oil
• 1 tbsp white wine vinegar
• 2 blood oranges
• 125 ml freshly squeezed and filtered orange juice
• 1 tbsp lemon juice
• 1 tbsp grape seed oil or vegetable oil
• salt, pepper

Preparation

Cook the beetroots with their skin on in a 180°C oven for an hour or until tender. Leave to cool, remove the skin and cut in thin irregular shaped slices.

Briefly toast the pine nuts in a non-stick pan.

Peal the blood oranges and cut them in slices.

Blanch the green asparagus for about 2 minutes in boiling salted water. Take out and immediately place them in iced water to stop the cooking process. Dry on kitchen paper.

Put the orange and lemon juice in a small sauce pan and cook for about 5 minutes under medium heat. Remove from the heat and add the grape seed oil. Mix well.

Place the frisée lettuce and chopped radicchio in a bowl. Add the olive oil, walnut oil and vinegar. Salt and pepper to taste. Mix well.

Arrange on each plate a handful of salad, asparagus spears, beetroot slices, blood orange slices and toasted pine nuts. Drizzle with orange sauce and serve immediately.

Asparagus, beetroot & blood orange salad, orange sauce