Ingredients for 4 people:
500 g beetroot
salt
1 organic orange, lemon and lime each
1 tbsp butter
1 tbsp sugar
125 g fig jam
1 pinch of ground chilli
80 g gorgonzola
a few coriander leaves
Preparation:
1. wash the beetroot and cook al dente in salted water for approx. 30-45 minutes, depending on size. Boil. Drain the beetroot, rinse and leave to cool.
2. rinse the citrus fruits and remove the peel with a zester. Squeeze the orange. Heat the butter, add the citrus peel and sprinkle with sugar. Allow the citrus peels to caramelise slightly. Deglaze with orange juice and reduce slightly. Stir in the fig jam. Season with salt and chilli to taste.
3. Peel the beetroot and slice very thinly. Arrange the beetroot on plates, slightly overlapping. Drizzle the dressing over the beetroot. Place small pieces of gorgonzola on top and serve garnished with coriander leaves.
Tip: Serve with baguette if desired.
Preparation time approx. 50 minutes
Nutritional values per portion approx.:
Calories: 249
Joule: 1049
Protein: 4.9 g
Fat: 11,4 g
Carbohydrates: 31 g
(FoodCentrale by ddp images)
