📂 Salads
#Vegan
#High Vitamin C
#Antioxidant
#Gluten-Free
Beetroot, Orange, and Lambs Lettuce Salad
🥗 A burst of color and antioxidants. Fresh salad combining the earthy sweetness of beetroot, the acidity of orange, and the crunch of walnuts.
🛒 Ingredients
- 3.5 oz Lambs lettuce
- 2 Cooked beetroots
- 2 Sweet oranges
- 1 oz Walnuts
- 1 fl oz EVOO
- 2 tsp Apple cider vinegar
🥗 Antiox Salad: Color and Vitality on Your Table
Sometimes we eat with our eyes, and this salad is a true work of visual art. The intense purple color of the beetroot contrasts beautifully with the bright orange of the citrus and the dark green of the lamb's lettuce (mâche). But its beauty is not just superficial: the combination of ingredients creates a spectacular nutritional synergy, where sweet, earthy, and acidic flavors dance in perfect harmony.
🍊 Why it is exceptionally healthy
- Iron Synergy: Beetroot and lamb's lettuce provide plant-based iron, but the body has a hard time absorbing it. By adding orange segments (Vitamin C), we drastically multiply the absorption of this iron.
- Natural Nitric Oxide: Beetroot contains natural nitrates that improve vasodilation, regulating blood pressure and enhancing cellular blood flow.
- Folic Acid: Lamb's lettuce is one of the green leaves richest in vitamin B9 (folic acid), vital for tissue renewal and the nervous system.
📝 Step-by-Step Preparation
- The Green Base: Wash and drain 3.5 oz (100g) of fresh lamb's lettuce very well. Their texture is delicate, so dry them carefully using paper towels. Arrange them to form a bed on a wide, flat serving dish.
- Cutting the Beetroot: Take 2 cooked beetroots (approx. 7 oz / 200g) out of their packaging. Dry them slightly with paper and cut them into small cubes or thin half-moons. Scatter them over the lamb's lettuce.
- Supreme Peeling: Take 2 sweet oranges (about 10.5 oz / 300g). Peel them with a knife, ensuring you remove all the white outer pith. Cut the orange flesh into slices or cut out clean segments (without the membranes). Distribute them over the salad.
- The Crunchy Contrast: Roughly chop 1 oz (30g) of peeled walnuts and distribute them on top.
- The Citrus Dressing: In a small jar with a lid, mix 1 fl oz (30ml) of EVOO, 2 tsp (10ml) of apple cider vinegar, a teaspoon of the orange's (or beetroot's) own juice, flaky salt, and a pinch of black pepper. Shake vigorously.
- The Final Touch: Dress the salad right when bringing it to the table so the lamb's lettuce doesn't lose its volume. If desired, you can add some diced fresh goat cheese (optional) to provide a dairy touch.
