Beet Orange Salad

Spice sauce: Boil red wine, add ingredients up to and including orange zest, cook over medium heat until about 3 tbsp liquid, strain, return to frying pan. Add vinegar and oil, heat. Add honey, season, pour over beet slices. Cover and marinate for one night or at least 3 hours.

Serve: Divide beet and orange slices evenly on plates, drizzle sauce over, garnish.

Tips

– Instead of poppy seed oil, mix neutral oil with 2-3 tbsp. roasted poppy seeds or use hazelnut oil if desired.

– Use raw cooked beet instead of poppy seed oil.

Can be prepared: Marinate beet slices 1-2 days in advance, keep in refrigerator with lid closed.

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