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

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.

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。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.

锅内橙汁继续煮至成沙律酱汁。Continue to simmer the orange juice to salad dressing.

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 greens salad and beetroot leaves, serve on plate, add olive oil, salt and black pepper to mix well, beetroot put middle and drizzling the beetroot salad sauce and serve.