Freshly sweet orange-beet salad

Name: freshly sweet orange-beet salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 tl coriander seed; 95 g unroasted hazelnuts; 2 medium oranges cleaned up; 3 el traditional olive oil; 200 g baby beetroot natural; 400 g baking flour; 150 g chilled burrata cheese; tray cress

Salad of coriander seeds, hazelnuts, orange, beetroot, cauliflower rice, burrata and cress.

Ingredients

Kitchen Stuff

1 mortar

Directions

Heat a skillet without oil or butter and roast the coriander seed for 3 minutes on medium heat.
Put in the mortar and crush coarsely.
Roast in the same frying pan, without oil or butter, the hazelnuts for 4 minutes on medium heat. Remove from the pan and allow to cool on a plate. Heel coarse.
Grate the orange skin of an orange and peel the orange and white skin of both fruits.
Cut the flesh into slices and collect the juice.
Beat the oil with the grater to a dressing and add the possibly collected juice. Season with pepper.
Halve the beetroot.
Mix the cauliflower rice with the dressing. Spread over a large flat dish, spread the orange over it and lay the beet halves in between.
Divide the burrata about it. Sprinkle with coriander seeds and hazelnuts. Spread the cress over it and sprinkle with pepper.