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Grill the Beetroot:

  • Cooked beetroot 600 g
  • Olive oil 50 ml

Prepare the Dressing:

  • Hibiscus juice 50 ml
  • Orange zest 5 g
  • Salt 1 tsp
  • Black pepper 1 g

To Serve:

  • Orange filet 200 g
  • Onion, sliced 100 g
  • Parsley fresh, chopped 15 g
  • Ariesh cheese 200 g
  • Cumin seeds 2 g
  1. Grill the Beetroot:

    • Slice the Beetroot into equal round slices, up to 1cm wide.
    • Spread the beetroot slices on a tray, drizzle with olive oil and sprinkle with Knorr Mix Grill Seasoning.
    • Place it on a grill until it’s caramelized.
    • Once cooked, remove from heat and set aside.
  2. Prepare the Dressing:

    • Using a blender, combine hibiscus with Hellmann's Real Mayonnaise, orange zest, salt & pepper, and blend.
    • Keep in the fridge until service.
  3. To Serve:

    • Slice the oranges into equal slices, removing the rind.
    • Mix the beets with orange filets, onion, and parsley.
    • Arrange it on a serving plate and garnish with cheese crumbles. Sprinkle with cumin seeds.
    • Finish off your plate by drizzling the dressing.