3 tangerines (400 g)
salt and pepper to taste
1/2 tablespoon of sweet herb seeds well crushed
3 tablespoons of apple cider vinegar
3 tablespoons of orange juice
1/3 cup of olive oil
1/2 kg cooked beetroot, peeled and cut into strips
1 large sweet herb (500 g)
4 tablespoons of chopped green onion
3 tangerines (400 g)
salt and pepper to taste
1/2 tablespoon of sweet herb seeds well crushed
3 tablespoons of apple cider vinegar
3 tablespoons of orange juice
1/3 cup of olive oil
1/2 kg cooked beetroot, peeled and cut into strips
1 large sweet herb (500 g)
4 tablespoons of chopped green onion
Zest the tangerines enough to get 1 tablespoon
In a bowl combine the zest, salt, pepper, sweet herb seeds, apple cider vinegar, and 3 tablespoons of orange juice
Gradually add the olive oil while stirring well
In another bowl, mix the beetroot with 1/3 of the seasoning, cover, and refrigerate for 1 hour
Cut the stems and leaves of the sweet herb, reserving some for garnishing
Cut the base and separate the layers
Cut them into strips
Mix with 2 tablespoons of chopped green onion and a little of the remaining seasoning
Cover and refrigerate for 1 hour
Peel the tangerines, remove the white pith from the segments, and mix with the remaining seasoning
Arrange the ingredients in circles on a platter and sprinkle with the remaining green onion
Garnish with sweet herb leaves
Serve 10 portions.
