Balsamic Beet Carpaccio with Goat Cheese and Hazelnut Dressing

The day before, peel and slice the beet as thin as possible (I recommend using a mandoline). Place in a shallow bowl, pour over 4 tablespoons of balsamic vinegar, cover and place in the fridge overnight. (You can also skip this step.)

Before serving, take the beets out of the fridge, drain and let them come to room temperature.

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. This will reveal the segments and make it easier to release them. 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. Once done, give a good squeeze to get all the juice out. Reserve 2 tablespoons of juice for the dressing, and mix the rest with lettuce and spinach.

To make the dressing, toast the hazelnuts in a dry pan for about 5 minutes, shaking frequently, then chop/crush them roughly. Mix together mustard, vinegar, zest, blood orange juice and honey. Season the dressing with salt and pepper, the whisk in olive oil and hazelnuts.

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).

Scatter pieces of goat cheese on top, spoon some hazelnut vinaigrette and finally sprinkle sumac. Serve with the salad on the side and crusty bread.

Note: Neatly arranging the beets will take some time, you can also just throw all the ingredients in a bowl and serve as such. Enjoy!