Winter Detox Salad

To prepare a delicious and flavorful salad, we start by cleaning and washing all the necessary vegetables and fruits. It is important to ensure that they are fresh and of good quality. We begin with the beetroot, which can be used both raw and roasted. If you prefer a sweeter taste and softer texture, roast the beetroot in the oven for about 50 minutes until tender. Once cooled, we peel the beetroot and slice it thinly.

Next, we continue with the celery, which we cut into strips or finer cubes, so that it provides a pleasant contrast of textures in the salad. The next ingredients are the oranges, which we peel 'a vif', meaning we remove the skin and the white pith, leaving only the segments, which will add a sweet and sour note. The bananas, in turn, are sliced thinly, bringing a tropical flavor and creamy texture.

In a large bowl or on a serving plate, we place the arugula and endives, which will form the base of the salad. Arugula adds a spicy note, while endives provide a subtle bitterness that perfectly combines with the sweetness of the fruits. On top of these, we add the slices of beetroot, celery, bananas, and orange segments, creating a mosaic of colors and flavors.

To prepare the dressing, we mix extra virgin olive oil with salt, freshly ground pepper, and orange juice. This mixture will add a special freshness to the salad. We then add a teaspoon of mustard, which will intensify the flavors and bind the dressing, homogenizing the mixture until a creamy sauce is formed.

Generously drizzle the vegetables with the obtained sauce, ensuring that each ingredient is evenly coated. This salad can be served as an appetizer or even as a main course, especially if you accompany it with slices of toasted bread and cheese, which will perfectly complement the flavors. Enjoy your meal! This salad is not only a feast for the eyes but also an explosion of healthy flavors that will delight your taste buds.

 Ingredients: 1 large sweet orange, 1-2 small red beets, arugula, 1 medium endive, 15 slices of dried banana, 1/4 bunch of green celery, juice from one orange, salt, pepper, 1-2 tablespoons of grape seed oil, 1 teaspoon of mustard.

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