Beet salad with nut-crusted goat cheese and blood orange

Trim and wash the beetroots; save the greens, wash them and blanch a few seconds.

Cook the beets whole and unpeeled. Steaming is quickest, 20 minutes for a 200 g (7 oz) beet; or rub with oil, wrap in foil and roast about an hour; or roast on a bed of salt.

Preferred method: cook the beets in oil on low heat on the stove, or in the oven at 290F / 145C. The oil can be reused.

Chop hazelnuts, walnuts, pistachios and cocoa nibs; toast lightly and set aside.

Rub and press the nuts onto the goat cheese log; refrigerate before cutting into serving pieces.

Vinaigrette: one part vinegar to two parts extra virgin olive oil, salt and pepper to taste, and a dash of reduced balsamic as sweetener.

Cut the blood orange into supremes. Everything can be prepped in advance.

Peel the cooked beets by rubbing with paper towel; trim off the ends.

Arrange beets, orange supremes and arugula on the plate; add the cheese and more vinaigrette.