Beetroot salad with oranges and ricotta

• 1-2 beetroots (raw)
• Juice & zest 1/2 blood orange
• 4 tbsp olive oil
• 1 tablespoon of maple syrup
• fresh thyme
• salt
• pepper
• 1 blood orange
• 100 g green salad (for example, baby salad)
• Micro greens
• 100 gr of vegan ricotta (from New Roots, for example)

Dressing:

• Juice of 1 blood orange
• 2 tbsp olive oil
• 1/2 tsp mustard
• 1 tbsp balsamic vinegar
• sth. freshly grated ginger
• salt
• pepper
• 1 teaspoon maple syrup or honey
• 1-2 tablespoons of hazelnuts
• 1 tbsp of 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