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1
The day before, peel and slice the beet as thin as possible (I recommend using a mandoline).
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2
Place in a shallow bowl, pour over 4 tablespoons of balsamic vinegar, cover and place in the fridge overnight.
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3
(You can also skip this step.)
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4
Before serving, take the beets out of the fridge, drain and let them come to room temperature.
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5
To segment the blood orange, slice of the top and bottom parts and carefully slice the rest of the skin with a knife, holding the blood orange firmly on the cutting board.
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6
This will reveal the segments and make it easier to release them.
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7
Take the blood orange in the palm of your hand and make careful incisions on both sides of the segments, releasing them into a bowl.
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8
Once done, give a good squeeze to get all the juice out.
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9
Reserve 2 tablespoons of juice for the dressing, and mix the rest with lettuce and spinach.
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10
To make the dressing, toast the hazelnuts in a dry pan for about 5 minutes, shaking frequently, then chop/crush them roughly.
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11
Mix together mustard, vinegar, zest, blood orange juice and honey.
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12
Season the dressing with salt and pepper, the whisk in olive oil and hazelnuts.
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13
Arrange the beets on a plate (to make it look like the photo, start with circles of beets on the sides of the plate and, with each circle, move closer to the centre).
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14
Scatter pieces of goat cheese on top, spoon some hazelnut vinaigrette and finally sprinkle sumac.
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15
Serve with the salad on the side and crusty bread.
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16
Note: Neatly arranging the beets will take some time, you can also just throw all the ingredients in a bowl and serve as such.
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17
Enjoy!
