Beet and Mandarin Salad with Cranberry Dressing

Salads | European cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

You can make cranberry puree by blending 100 grams of frozen cranberries and straining the result through a fine sieve.

Ingredients

Beetroot - 3 pieces
Mandarins - 3 pieces
Olive Oil - 2 fl oz
Red Wine Vinegar - 1 tablespoon
Spanish onions - 1.1 oz
Watercress - 1 bunch
Salt - to taste
Ground Black Pepper - to taste
Chestnut puree - 3 spoons

Step by Step guide

Step 1

Wash the small beets and cut off the tops. Place them in a microwave-safe bowl, cover with water, seal with plastic wrap, and microwave for 15 minutes. Meanwhile, grate the zest from the mandarins (you will need two heaping teaspoons). Using a sharp knife, cut off the tops and bottoms of the mandarins, peel them, and carefully remove the membranes.

Step 2

Slice into rings, removing the pits.

Step 3

Whisk together the butter, cranberry puree, vinegar, and zest. Season with salt and pepper, then add the onion, sliced into thin half-moons. Peel the beets, then cut them into round wedges. Place in a bowl, and season with salt and pepper.

Step 4

On a large plate, arrange the watercress, then top with slices of beetroot and mandarin. Use a fork to add the scallions. Drizzle generously with dressing.