Beetroot and Citrus Fruits Salad

  • Difficulty: Medium
  • Cooking method: Immersed in liquid
  • Total preparation time: 3h max.
Introduction

This combination of beetroot with citrus fruits offers flavour and freshness. This dish can easily be changed from a salad, in this case refreshed with yogurt and olive oil, to a warm dish with the same ingredients, by simply modifying the temperature and complements, such as truffle, olives, etc.

Ingredients

500 g of varied beetroots (white, yellow, pink, red, mini-beets, etc.)
1 pomegranate
1 curly endive (frisée)
1 orange
1 grapefruit
1 mandarin orange
100 g yogurt
Salt and pepper
Olive oil

What you need

Induction cooktop with temperature control

Preparation

Beetroot and Citrus Fruits Salad

Preparation

  • Beetroot and Citrus Fruits Salad

Step 1

Cook the beetroots in water at 85ºC. Check the point of doneness by piercing with a knife or metal skewer and remove one by one as soon as they are tender. Cook the red beetroots separately to avoid staining the other beetroots.

Step 2

After cooking, cool the beetroots in cold water.

Step 3

Peel the beetroots and cut into segments then reserve the water emerging from the red beetroots once cut (or liquidise/blend a small part).

Step 4

Peel the citrus fruits and remove the segments. Cut the pomegranate and remove the seeds.

Step 5

Season the yogurt with salt, pepper and olive oil.

Step 6

Add the red beetroot juice to the yogurt and mix gently.

Step 7

Put 2 spoonfuls of yogurt on the base of the dish. Place the different beetroots in an irregular arrangement on the yogurt.

Step 8

Complete with the citrus fruit segments and finish off with the curly endive leaves and pomegranate seeds. Dress with olive oil. .

Notes

The juice from the remaining citrus fruits can be used to make a vinaigrette dressing by adding mild olive oil, salt and pepper.
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