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Vitamin salad with mandarin vinaigrette

26 March 2019

Warning ! Real vitamin bomb, this salad is gonna fill you up with energy, to start the Spring in beauty.


For 2 people

  • Baby spinach and arugula
  • 2 small raw beets
  • A few kale leaves
  • 1 orange and 2 bloody oranges
  • 3 radishes and sprouts
  • 150g (5 oz) of shrimps
  • Seeds for salad
  • 1 small piece of ginger
  • 4 mandarins
    100ml (1/2 cup) of juice
  • 1 lime
  • Sesame oil
  • Olive oil
  • 1 tsp of honey
    or agave syrup
  • Fleur de sel

Prepare the vinaigrette.

In a pan, heat the mandarin juice (100ml (1/2 cup)) and the lime juice with the ginger cut in slices, until reduced to 2 tbsp.

Let cool, remove the ginger, add honey, 2 tbsp of olive oil, 2 tbsp of sesame oil and mix well.

Peel the beets, cut them in 8 pieces, and place them in an ovenproof dish. Drizzle with olive oil and a pinch of fleur de sel and bake for 20 minutes at 250°C (480°F).

Wash the kale leaves, remove the stem and cut the leaves into pieces. Drizzle with olive oil, add a pinch of fleur de sel, mix well and place the kale with the beets halfway through cooking time. (Bake 10 minutes)

In the meantime, using a knife, cut off the peel and white pith from the oranges. Cut the segments or cut the oranges into slices.

Arrange the plates first with the baby sinach and arugula leaves. Then add the roasted beets and kale, orange segments and/or slices and shrimps. Finaly add a few slices of radish, sprouts and sprinkle with seeds for salad.

Serve immediately.

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