Beetroot salad with oranges and ricotta

• 1-2beetroots raw
• Juice & zest 1/2 blood orange
• 4tbspolive oil
• 1tablespoonof maple syrup
• fresh thyme
• salt
• pepper
• 1blood orange
• 100ggreen salad for example, baby salad
• Micro greens
• 100grof vegan ricotta from New Roots, for example

Dressing:

• Juice of 1 blood orange
• 2tbspolive oil
• 1/2tspmustard
• 1tbspbalsamic vinegar
• sth. freshly grated ginger
• salt
• pepper
• 1teaspoonmaple syrup or honey
• 1-2tablespoonsof hazelnuts
• 1tbspof coconut blossom or cane sugar

1. Peel and slice the beetroots
2. Mix with the marinade of blood orange juice and zest, olive oil, maple syrup, fresh thyme, salt and pepper
3. Bake at 200 ° C for about 30 minutes (turn in half)
4. Allow to cool slightly
5. Wash the salad, arrange with the orange and the ricotta in a bowl
6. Add the baked beetroot
7. For the dressing, put all ingredients in a glass and mix well and pour over the salad
8. Roast the hazelnuts in a pan and caramelise with the sugar