Marinated beets with hangop and smoked beet vinaigrette

Name: Marinated beets with hangop and smoked beet vinaigrette
Ingredients: 300 g hangop; 1 Beet juice; 1.2000000000000002 kg Cooked beets; 250 g Red chicory; 1 container of blood sorrel; 100 g Pomegranate seeds; 0.25 teaspoon Chinese five-spice powder; 15 g Knorr Professional Intense Flavours deep smoke; 1 Chioggia beet; 250 g Radicchio; 1 Hellmann's Vinaigrette balsamic; 8 g Knorr Professional Intense Flavours citrus fresh

Marinated beets with hangop and smoked beet vinaigrette.The ingredients are for 10 people.

Ingredients

1Beet juice

1.2000000000000002kgCooked beets

15gKnorr Professional Intense Flavours deep smoke

1Hellmann's Vinaigrette balsamic

300ghangop

250gRed chicory

1Chioggia beet

250gRadicchio

1container of blood sorrel

100gPomegranate seeds

0.25teaspoon Chinese five-spice powder

Preparation

Mix the beet juice with the balsamic vinaigrette and season with the smoke.
Cut the cooked beets into pieces and let them marinate in the vinaigrette.

Mix the hangop with some citrus and season with salt and pepper.
Pick the radicchio and roughly chop the red chicory.
Peel the chioggia beet and slice it into paper-thin slices on the mandoline.

Divide the hangop over the plates and spoon the marinated beets alongside.
Top with the picked radicchio, red chicory, slices of chioggia, and pomegranate seeds.
Finish the salad with the smoked beet vinaigrette, sorrel, and sakura cress.