Mixed Salad on Beetroot Carpaccio with Pine Nuts

Bring the beetroot to the boil with enough water and a pinch of salt and simmer for 20-30 minutes. Check the cooking point with a fork. When the cooking time is up, drain the beetroot tubers and let them cool down.

After cooling, remove brown spots or unsightly spots from the beetroot and cut into thin slices. Then cut the shallots into slices or cubes and spread over the beetroot.

In a separate bowl, prepare a dressing with the port wine balsamic vinegar, cloves, salt, pepper, juniper berries and oil. Mix the dressing well and then spread it over the prepared beetroot and onion mixture. Then put everything in a sealable container in a cool place for at least ten hours and let it steep. Stir every now and then so that the dressing is absorbed evenly.

Clean and wash the various salads properly. Then dry in a salad spinner. For the dressing, mix the orange balsamic vinegar, salt, pepper and oil in a separate bowl. Then fillet the mandarins and set aside. Just before serving, add the dressing to the salad and stir well. Toast the pine nuts in a pan with the honey.

Arrange the beetroot slices in a fan shape on the plate (without the spices and onions). Then serve the prepared salad on top, garnish with the mandarin fillets and spread the pine nuts on top. Finally, place the washed cherry tomatoes on the edge of the plate as a decoration.