You will love it!

Bright flavors paired with sour cream and crunchy hazelnuts. This winter salad does not only look pretty with all its colors, it is also full of vitamins and freshness. You can double or even triple the recipe of the dressing and store the rest in a bottle in your fridge. And for the salad and sprouts, feel free whatever you want to use.

Chef Tosca Tip

Cut out as much of the white membrane from the blood oranges as you can. The white pith of the orange is bitter and will add bitterness to the salad if included.

Ingredients

For the salad:

Sour cream (vegan or regular)
4 beetroots
5 blood oranges
Mix of salad and sprouts
30g chopped hazelnuts
Olive oil
Salt

For the dressing:

1 tbsp mustard
2 tbsp apple vinegar
2 tbsp lemon juice
1 tbsp Happy Maple Goût Riche
2 tbsp soy sauce
70g olive oil
1 clove garlic, finely chopped
Salt and pepper

Shopping list

Watch me !

method

Preheat the oven to 200°C
Peel and slice beetroots in 6 to 8 parts, then bake them for 15-20 minutes on a lined baking tray with a drizzle of olive oil and salt
Peel oranges: use a knife to slice down the side of the orange between the flesh and white layer, then slice them in 1cm pieces
On a large serving plate, spread out the sour cream then top with sliced oranges and roasted beetroot, salad, sprouts and chopped hazelnuts
Top with sauce at the last minute and enjoy