ingredients (serves 4):
600 g beetroot
1 orange
20 g ginger
4 tablespoons fruit vinegar
1 tablespoon honey
2 tablespoons walnut oil
salt
pepper
200 g romaine lettuce
80 g spring onions violating
The beetroot and root tubers without skin and gently washed in plenty of boiling:
4 smoked trout fillets
to sprinkle cress
preparation Water 20-30 minutes to cook. The Orange Peel, so that the white skin removed. Fillets between the separation membranes detach. Juice from the press release skins. Peel the ginger, chop finely and mix with juice, vinegar and honey. Add oil drop by drop with stirring. Season with salt and pepper. Wash the salad, shake dry, tear into bite-sized pieces. Spring onions Clean, wash and cut into thin slices. Beetroot Drain and rinse with cold water. Remove skin, wear gloves out on top. Beetroot into thin slices. Lettuce, green onions, orange segments, red beet vinaigrette and mix. Each with a trout fillet cause. Garnish with watercress.
Per serving: 230 calories
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