2 beets, cleaned and cut into pieces
the juice of 2 oranges
a few pinches of whole sea salt
julienned orange zest, to taste (choose organic oranges)
fresh thyme leaves, to taste (keep some for garnish)
1-2 tablespoons rice malt syrup
extra virgin olive oil
balsamic vinegar, to taste
freshly ground black pepper, to taste
Makes 2 servings.
Put the beets in a bowl and pour the orange juice over them. Season with salt, add the orange zest and thyme leaves and toss. Let marinate in the fridge for 3-4 hours, stirring now and then. When it’s time to serve, take some of the juice of the marinade and mix it with the rice malt syrup. Transfer the beets in a salad bowl and pour the juice and rice malt syrup mixture over. Add some olive oil and balsamic vinegar, sprinkle with the thyme leaves and pepper and serve.