橙汁煮红菜头沙律Beetroot Salad with Orange Juice

红菜头又叫甜菜根，其主要成分为蔗糖，除此之外，还含有多种氨基酸、有机酸、水溶性维生素和钙、铁、镁等矿物质，有健胃消食、止咳化痰、顺气利尿、消热解毒、肝脏解毒等功效。

【营厨Marco Lo】
Marco Lo卢思伟是香港著名营养厨师，兼具厨师和公共营养师资格，并创立了健康饮食平台“绿盒子营养工房”，积极推广健康又美味的地中海饮食文化，鼓励人们多吃素，有望达到健康长寿目的。

Directions

Step 1

先把红菜头叶切去留用，然后刨走红菜头皮切2cm厚，用心型模具切出图案备用。Remove the beet greens from the beetroot for later use, peel the beet and cut it to 2cm thick. Use a heart-shaped mold to cut out a pattern for later use.

Step 2

取一锅煮热橙汁，放红菜头中火煮20分钟，捞起红菜头放入冰箱摊凉。锅内橙汁继续煮至成沙律酱汁。Take a pot to boil orange juice, put the beetroot and cook on medium heat for 20 minutes, pick up the beetroot and put in the refrigerator to cool. Continue to simmer the orange juice to salad dressing.

Step 3

沙律菜和红菜头叶洗净沥干水，放橄榄油、盐、黑胡椒捞匀上碟，中间放上红菜头，浇上红菜头沙律汁即可享用。Wash and drain the green salad and beetroot leaves, serve on plate, add olive oil, salt and black pepper to mix well, beetroot put middle and drizzling the salad sauce and serve.