Beetroot and orange salad
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1. Wash the beets very well, then boil it with enough water to cover it, until it softens well. You can also choose the option of baking in the oven (I prefer one). After it has boiled / baked, peel it, then cut it into rounds.
2. Peel the oranges and cut them into slices. Squeeze half of an orange to use the juice for dressing.
3. Cut the rosemary leaves very finely.
4. Fry the almonds in a non-stick pan. Always fry while stirring so as not to burn.
Dressing:
Mix the rosemary, honey, balsamic vinegar, salt and Costa D’Oro olive oil in a bowl.
Place the orange and beet slices on a plate, and before serving pour sauce over them and sprinkle with crushed almonds.
Good appetite!
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