Beet with Dandelion Molasses, Oranges and Almond Kernels

(As a side dish) Dry the orange peels in the stove at lowest heat, then grind them in a coffee grinder or cutter.

Put the orange juice, the grated peel, the dandelion molasses and the butter in a sauté pan, mix in the beetroot cubes and season lightly with salt. Glaze the beets over medium heat, tossing frequently, until the juice is viscous, seasoning repeatedly.

Arrange the vegetables, drizzle with sour cream, sprinkle with the sliced almond kernels and orange peel powder.

Good to know:

This dish goes very well with smoked ribs (Selchkaree), with duck or possibly goose, as well as with braised meat.

Oskar Marti, his personal tip:

Lightly perfumed with balsamic vinegar, it makes a delightful rim salad. Garnish with orange fillets.

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