Chef’s Handyman tip 1: The colors of the fruits are leading this great salad. Extended with green leaves, oranges, radish and pomegranate seeds will give an extraordinary taste. After fig season, substitute them for grapefruits. Served with a fruity dressing including orange juice, olive oil, ginger, mustard, salt, pepper and herbs will seed this combo as number one on the menu plan.

Chef’s Handyman tip 2: Fruity and spicy is the main theme of this salad. The grapes and the chicory will simmer within vegetable stock on low heat in the oven. Meanwhile cut the cooked beets into cubes. Filet oranges. Then place all ingredients on a plate. Sprinkle with dried cranberries and pomegranate seeds. For the dressing, combine orange juice, olive oil, chili flakes, salt, pepper, vegetable stock and herbs.

Chef’s Handyman tip 3: Red and candy beets with oranges, tomatoes and pomegranate seeds are on the sunny side during the cold winter months. The fruits do take away the peatiness of the beets. Peppermint and rocket give a fresh and herbal taste. A sweet and sour dressing containing orange-pomegranate juice, olive oil, ginger, salt, pepper and mild mustard will give a special note.