Wrap the beetroot in foil and place in a glass dish. Cook in the oven at 200 degrees for 1-5 hours. Let cool a little and peel.

Cover the meat with water and cook for 1.5 hours. Cut the meat into small pieces and add to the meat stock.

When the broth starts to boil, add the cabbage and cook over medium heat for 15 minutes.

Add potatoes to the boiling broth. Mash the cooked potatoes with a fork and put them back in the soup

Grate beetroot with a coarse grater. Add beetroot to the rest and cook for another 10 minutes.

Fry the onion in oil, add vinegar, tomato paste and finally garlic and fry for another 5-8 minutes.

Add fried onions, garlic and bay leaves.

Season with pepper and add coriander if necessary.

Serve with Schwand lightly salted with dill herbs.

Rinse the scallops with cold water and pat well. Season with a little salt and pepper and dust with flour. Heat the oil with rosemary and fresh garlic in a pan and fry the scallops for a total of 3 minutes over medium to high heat, turn after 1.5 minutes. They have to be well sealed on the outside and still glassy on the inside.

Break the walnuts into small pieces or roughly chop them. Mix with pine nuts and roast in a pan without fat until golden brown. Let cool on a flat plate.

For the vinaigrette, mix the balsamic vinegar and honey in a bowl. Fold in a thin stream of oil until a thick vinaigrette is formed. Season to taste with salt and pepper. Clean, wash, spin dry the lettuce and cut into smaller pieces if necessary.

Wash or peel the pears. Remove the core and cut into thin slices.

Crumble the cheese. Mix the lettuce, pears and nuts in a bowl. Arrange on plates. Spread cheese on top. Drizzle the salad with vinaigrette.