|1 beetroot||salt, crushed black pepper to taste|
|2 oranges||drops of olive oil|
|some bitter cabbage leaves||roasted walnut|
|juice of 4 oranges||1/2 vanilla bean|
|1 garlic, minced||100ml olive oil|
|4 nutmeg, crushed|
1) For the dressing: Pour the orange juice (filter out the seeds) into a small saucepan. Add the garlic and nutmeg, simmer over low heat for 1 hour until the mixture becomes syrup-like. Run the mixture through a sieve, add in seeds of vanilla bean (remove with a small knife) and olive oil, mix well.
2) Wash the beetroot, place on a baking tray, add salt, crushed black pepper and olive oil. Bake in a preheated 180°C oven for about 30 minutes, remove and let cool.
3) Peel beetroot and cut it into small pieces. Peel the oranges, and place them evenly on bitter cabbage, serve with salad dressing.
Suggest to use the lowest heat to simmer the orange juice for about 1 hour; otherwise, the juice will dry out or have a burnt taste.
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