First, boil the beetroot in water with lemon juice, vinegar and salt. This takes about 90 minutes.

In the meantime, make the vinaigrette. To do this, put oil, vinegar, sugar, mustard, salt, pepper and the can of fruit cocktail in a container and puree until smooth.

Then caramelize the walnuts with a little water and sugar.

Peel the cooked beetroot and cut thinly together with the apple. Wash the bag of baby spinach and mix with the vinaigrette.

Portion the goat cheese, sprinkle with sugar and caramelize with a gas burner.

Arrange everything together.