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Salad Orange and Red Turnips

I was going through all my pictures and I found these ones, taken a few months ago.
I think it was a Sunday afternoon and I got back from the Farmers Market with a bag full of fresh veggies...yes,as you can see it was Winter!
...beetroots and oranges were in season at that time...
juicy and colourful, they were just asking to be combined in a perfect and healthy salad!

Quick and easily I had my lunch and I really do not why I waited so long to post it...
Lucky all the people at the other side of the world that can still find cheap, fresh and tasty oranges and beetroots to try!!!

BEETROOT and ORANGE SALAD

for 2 :
1 beetroot
1 orange
1 bunch English spinach
balsamic vinegar, EVO oil, salt, pepper
pecorino cheese

Wash and put the beetroot in a pan with cold water. Boil it for 40-50 min or till tender (when you can go easily through with a fork). Drain and under cold running water peel the beetroot. Slice it. Wash the orange and slice it unpeeled. Combine the salad layering spinach, slices of orange and slice of beetroot. Drizzle with a vinaigrette made mixing, oil vinegar salt and pepper. Top up with some pecorino!

INSALATA ARANCIA e RAPA ROSSA

per 2:
1 rapa rossa
1 arancia
1 mazzetto di spinacini freschi
aceto balsamico, EVO oil, salt and pepper pecorino


Put the kale in cold water and boil for 40-50 minutes or until is tender (when a fork pierces easily.) Drain and peel under cold running water. cut into slices. Wash well and without the orange peel, cut into slices. Prepare the salad by overlaying a base of fresh spinach, a layer of orange slices, a layer of celeriac slices and serve with a sauce made by mixing oil, vinegar, salt and pepper to taste. Finish with shavings of pecorino.