Recipe: Blood orange salad with beetroot and red chicory

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A winter salad you'll love: This fresh blood orange salad with beetroot and red chicory brings some colour to the bleak winter months and can be prepared in a flash. Recipe by Corinna Frei, Schüsselglü

Ingredients for 4 servings

  • 8 beetroots, cooked
  • 4 blood oranges
  • 4 heads of red chicory
  • 100 g organic walnuts

For the dressing


  1. Roast the walnuts in a pan. Chop the nuts coarsely and set aside.
  2. Cut off the bottom ends of the red chicory, then clean the leaves. Set the best-looking chicory leaves aside and cut the rest into strips.
  3. Cut the beetroots into slices and fan them out on four plates.
  4. Peel the blood oranges, cut them into slices and insert them between the beetroot slices.
  5. Finally, arrange the red chicory on the plates.
  6. Combine the red wine vinegar with the olive oil and drizzle over the salad. Garnish the salad plates with the roasted walnuts, season to taste with freshly ground pepper and sea salt flakes and serve.
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