A salad that's a little different than usual, it pairs quite well with flavoursome, oily fish
Ingredients:
1 beetroot per person
1 medium orange per person
50gr rocket salad per person
(optional) 1 Tbsp sesame seeds or crushed sunflower seeds per person
1/2 tsp crushed pink pepper per person
1 Tbsp freshly squeezed orange juice per person
2 Tbsp olive oil per person
Method:
Peel and dice the beetroot
Slice out the orange skin with a knife, removing the outer white inner skin
Cut it in quarters, then remove the white filaments that show
Wash and dry the rocket leaves
Combine all the ingredients and keep in the fridge
Make the vinaigrette with the oil, the orange juice and the pepper
Dress with the vinaigrette just before serving