Ingredients

• 4 small beets
• 4 green asparagus
• 2 handfuls salad mix (endive, arugula, chard, lettuce)
• 2 tablespoons chopped chives with onion
• 60 g goat cheese in a roll
• zest from 1/4 lemon
• a few basil leaves
• vinaigrette sauce (ingredient proportions can be increased by half)
• 1 chopped garlic clove

Preparation

1. Rinse the beets, dry them, wrap each one separately in aluminum foil, place on a baking sheet and bake for over an hour in an oven preheated to 190 degrees. Unwrap one beet and check with a knife if it's already baked al dente. Cool and peel. Cut into quarters. Beets can be baked earlier, even the day before.
2. Rinse the asparagus, cut off the hard ends and peel the tough skin. Cut into pieces and steam (about 2 minutes). The asparagus, like the beets, should be cooked al dente.
3. Rinse the salad, dry it, cut the larger leaves and arrange in bowls. Prepare the vinaigrette sauce and mix it with the chopped garlic clove.
4. Place the asparagus and beets in the bowls, sprinkle with chives and arrange the sliced goat cheese. Sprinkle with lemon zest and arrange the basil. Drizzle with vinaigrette sauce. Mix before serving.