Wash the beetroot well, rub with oil and put in an ovenproof saucepan. Pour water into the pot so that it is about 2 cm high. Add bay leaves and pressed juniper berries and, with the lid closed, simmer in the oven at 180 degrees for about 1-2 hours, depending on the size of the beets.
Let the beetroot cool, peel and cut into thin slices with a knife, arrange on plates and drizzle with olive oil and a little rosemary.
Wash the lettuce, peel the oranges, remove the skin and cut into small pieces. Caramelize the walnuts in the pan with 2 tablespoons of honey.
Cut the soft goat cheese into approx. 1 cm thick slices and place on a baking tray lined with baking paper. Drizzle the cheese with honey and pour rosemary over it.
Arrange all ingredients on the beetroot carpaccio, season with salt and pepper and pour vinegar and walnut oil over it.
Let goat soft cheese gratin in the oven at 180 degrees for about 3 minutes. Danger! It can happen very quickly. Arrange the warm cheese on the salad and serve immediately.