Cut the kohlrabi and fennel into pieces and blanch.

Finely slice the cooked beetroot and line the plates with it.

Brush with olive oil, a little salt and pepper and set aside.

Make the dressing out of oil, vinegar, parsley, salt and pepper and place the kohlrabi and fennel in it.

Fry the green asparagus briefly and spicy in a pan, then wrap in the filo pastry and refrigerate.

Just before serving, grate the goat cheese and let the walnuts lightly caramelize in the honey, then add to the salad mixture.

Place the salad on the beetroot, add the asparagus and decorate with parsley if desired.