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Seasonal Beets, Fermented Blackcurrant and Sweet Blood Orange Salad
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Seasonal Beets, Fermented Blackcurrant and Sweet Blood Orange Salad

Emilie Qvist Kjaergaard is a Danish chef visiting OmVed as chef-in-residence in February. This is the first of two recipes created by Emilie.

Ingredients:

500 g beets/purple carrots or any other seasonal vegetable

2 blood oranges

100g fermented blackcurrant

200g sprouts of broccoli

Olive oil

Salt

Lemonjuice

Wash and peel the vegetables and cut them into edible pieces. Rub them in oil and salt, and cook them in the oven for about 30 minutes, 180 C. Check them once in a while. They need to be cooked, but not smashed. Finish them off under the grill at 180C for the last 4-5 minutes.

Peel the blood oranges, and segment them from the white skin.

Cut the broccoli sprouts into pieces, and mix them gently with a high-quality olive oil, salt and lemonjuice.

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