Ingredients

• 650 g Beetroot already boiled in bag
• 4 Salmon steaks
• 4 Red chicory leaves
• 2 Radishes
• 1 Orange
• 1 Lemon
• 1 Grapefruit
• Extra virgin olive oil
• salt
• pepper

Blend or centrifuge 250 g of beetroot with citrus juice and a pinch of salt; Transfer the juice to a baking dish and marinate the salmon for at least 2 hours (ideally for 8 hours).

Drain the salmon from the marinade, blend 1/2 glass with a drizzle of oil.
Cut the rest of the beetroot into large cubes and the radicchio leaves into strips, spread everything in an oiled pan, arrange the salmon steaks on top, add salt, pepper, sprinkle with a little oil and bake at 200 ° C for about 10 '.

Remove from the oven and serve topping with radish slices and the marinade kept aside.

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