Beet and Orange Salad with Arugula and Adyghe Cheese

1. 1 Cooked beetrootpack 500 g ≈ 1,24 € 120 g
2. 2 Oranges≈ 2,35 € per kg 100 g
3. 3 Arugulapack 100 g ≈ 1,31 € 30 g
4. 4 Adyghe cheesepack 300 g ≈ 2,62 € 50 g
5. 5 Walnutspack 150 g ≈ 2,65 € 12 g
6. 6 Red onion≈ 2,06 € per kg 15 g
7. 7 Olive oil 8 ml
8. 8 Balsamic vinegar 5 ml
9. 9 Honey 3 g
10. 10 Salt to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Peel the orange², removing all pith, and slice into rounds about 5 mm thick. Strain the juice that drips onto the cutting board into a bowl for the dressing.

2. Thinly slice the red⁶ onion into half-moons and soak in cold water for 5 minutes to mellow the bite, then drain and pat dry.

3. Slice the beet into thin rounds. Roughly chop the walnuts⁵ and crumble the Adyghe⁴ cheese by hand.

4. In a bowl, whisk together the orange² juice, olive oil, balsamic vinegar, honey, and a pinch of salt.

5. Arrange the arugula³, beet, and orange² slices on a plate, then top with onion, cheese, and walnuts⁵. Drizzle with the dressing.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.