Beetroot and orange salad with seaweed sticks


  • 4 sticks with seaweed and basil pesto
  • A romaine lettuce
  • 30g walnut kernels
  • 1 bunch of coriander
  • 2 red beets
  • 1 orange
  • 1 lemon
  • Olive oil, salt, pepper


  • Bake the seaweed sticks for 10 minutes at 200°C.
  • Cut the beet into a thin slice.
  • Cut into small orange segments.
  • Make the vinaigrette by squeezing the lemon and adding olive oil, salt and pepper.
  • Cut the salad leaves.
  • Arrange on a dish by placing the salad, then the beetroot and the oranges.
  • Place the sticks cut into 3 then the walnuts and coriander before seasoning everything with the vinaigrette.