Baked Beet Root Salad


700 g beet
a pinch of salt
20 ml | 3/4 tbsp balsamic vinegar
10 g | 1/8 cup cane sugar
25 ml | 1 tbsp + 2tsp orange juice, freshly squeezed
1 orange
120 g | 1.2 cups goat cheese
40 g | 1/4 cup wild herb salad mix
40 g | 1/4 cup whole hazelnuts
40 g | 1/4 cup bread chips
14 ml | 1 tbsp hazelnut oil


Salt the beet and bake in the oven at 160 C° until soft. Cool to room temperature and remove the outer skin with a knife and cut into wedges. Mix the orange juice, balsamic vinegar and cane sugar and marinate the beet with it.
Peel the oranges and grapefruit and cut out the fillets. Pluck the goat cheese into small pieces. Roast the hazelnuts in the oven at 160 C° until golden brown.
Divide the marinated beet among the plates. Place the citrus fruit fillets. Sprinkle the hazelnuts on top. Drizzle the wild herb salad with the hazelnut oil and arrange on the beet, garnish with the bread chips.

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