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Recipes

Seasonal Beets, Fermented Blackcurrant and Sweet Blood Orange Salad

Danish chef in OmVed

Seasonal Beets, Fermented Blackcurrant and Sweet Blood Orange Salad

Ingredients
  • beets/purple carrots or any other seasonal vegetable 500g
  • blood oranges 2
  • fermented blackcurrant 100g
  • sprouts of broccoli 200g
  • Olive oil for rubbing
  • Salt to taste
  • Lemon juice to garnish
Method
  1. 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.
  2. 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.
  3. Cut the broccoli sprouts into pieces, and mix them gently with a high-quality olive oil, salt and lemon juice.