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Pluck the leaves from the beet and set aside. Then wash the tubers thoroughly and chop coarsely (tip: use disposable gloves so that your hands do not get discolored).
Put on a pot of water. Add a little salt and let it heat up. As soon as the salted water boils, add the beet to the boiling salted water. Cover the pot and cook over medium heat for about 20-25 minutes. Then pour into a colander, rinse with cold water and drain.
Meanwhile, halve and squeeze the clementine. Mix the obtained clementine juice together with olive oil, red wine vinegar and beet apple juice in a salad bowl.
Now peel the orange - making sure that the white skin is also removed. Cut out the fillets by the cuticles and add to the dressing.
Now take the hard goat cheese and grate it coarsely, also finely chop the walnut kernels.
Take the cooked beets (peel if desired) and cut them into thin slices with a vegetable grater. Now place the slices on a plate (beet slices may overlap if desired). Wash the beet leaves set aside and pat dry.
Now take the dressing and season it with salt and pepper. Then spread the dressing over the beet slices and sprinkle with beet leaves, grated hard goat cheese and the finely chopped walnut kernels. Enjoy.
The recipe Colorful beet salad with hard goat cheese is composed of the following macronutrients.
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