Beetroot salad

6 fresh beetroots
olive oil
juice from half an orange
mix leaf

Wash the beetroots, cut off the bottom (root) and the top (the green part). On the bottom cut with the knife X. Wrap each one individually in an aluminum foil sprinkled with the salt and drizzled with olive oil. Bake in the warm oven on 180° about 45 minutes until the beetroot is not soft (stab it gently with a knife).

Let it cool down and then peel off the skin.

Cut the beetroot in to thin slices, mix with the leaves (rucola is great), drizzle with dressing made from olive oil and orange juice and serve.

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