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Beetroot and orange salad


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For 4 people:
2 blood oranges
3 turnips
1/2 red onion
Apple Cider vinegar
salt and white pepper


Clean 1/2 red onion and tagliatatela rings, then marinate in water and vinegar, salt and white pepper.
In the meantime boil and peel the turnips, then taglietele into slices.
Remove the Peel oranges and then slice.
On a serving platter alternate the slices of orange with those turnip greens and sprinkle with the red onion.
Served as an appetizer.

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(Thanks to Mara)

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