Roasted beet & orange salad

Delight your taste buds with this vibrant and flavorful roasted beet and orange salad, a perfect combination of sweet and earthy flavors.

Ingredients:

• 4 medium red beets
• 2 oranges (navel, blood, or cara cara)
• 1 cup black/red currant juice
• 5 pieces star anise
• 1 bunch of mint
• 1/2 tablespoon fried garlic
• 1 to 2 pinch of sea salt (maldon sea salt is preferable)

Instructions:

1. Rinse the beets thoroughly and place them in a deep cooking dish. Pour enough water to cover the beets about one-fourth of the way, then seal the dish tightly with aluminum foil. Cook in an oven preheated to 180 °C for approximately an hour until the beets can be easily pierced with a knife. Once the beets have cooled, remove the skins and cut them into rounds that are a quarter-inch thick.
2. In a saucepan, combine the currant juice and star anise, and simmer until the mixture is reduced by half, forming a thick syrup. Season with a pinch of salt to intensify the taste, and let the glaze cool down.
3. Peel the oranges and slice them into rounds that are one-quarter inch thick, similar in size to the beet slices.
4. Arrange the orange and beet slices in rows, alternating between them. Pour the glaze generously over the beets, then top both the beets and oranges with a light sprinkling of fried garlic (use sparingly as fried garlic is strong in flavor). Finish off by decorating with freshly plucked mint leaves. Personally, I recommend using a generous amount of mint for enhanced flavor.

Summary:

• Calories: 380 kcal
• Fat: 3 g
• Protein: 12 g
• Carbs: 87 g
• Potassium: 2147 mg
• Magnesium: 153 mg