Recipe by
Ingredients
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4 servings
4 servings
Beetroot
Orange
Pomegranate
Jus de citron
Extra virgin olive oil
Iodized sea salt
Black pepper
Balsamic vinegar
Walnut oil
Graines germées
Whole sesame seeds
Pumpkin seeds
Poppy seeds
Instructions
Peel the beetroots and slice them into thin rounds of 3 to 5 mm, ideally with a mandoline.
Marinate the rounds from one beetroot in the olive oil, lemon juice and 2 to 4 tbsp of water. Set aside.
Lay the rounds of the second beetroot on parchment paper, drizzle with olive oil, season with flaky salt and pepper.
Fold the paper into a parcel and bake at 200 °C for about 30 minutes. Let cool in the oven.
Peel the oranges, removing all the white pith, and cut them into thin rounds. Collect the pomegranate seeds.
Make the dressing by mixing the balsamic vinegar, walnut oil, salt and pepper. Set aside.
On individual plates or a serving dish, alternate a round of bicolor beetroot, a round of orange and a round of red beetroot.
Sprinkle with sprouted seeds, pomegranate seeds and the small seed mix (sesame, pumpkin, poppy).
Drizzle with the dressing and serve.
Wendy's tip
Wear gloves when preparing the beetroots, as their juice stains hands. Bicolor beetroot makes the dish more striking, but red beetroot alone works too. This salad is not low in FODMAPs: it is not suited to sensitive guts.
