Recently we had lunch at our friends Jappe and Susanna and when she served this I couldn't wait till the beetroots in my garden were ready. Today some of them were big enough, so I boiled them for 45 minutes. While they were cooling I whipped up a dressing with champagne vinegar, honey, walnut oil, olive oil and salt&pepper. Finely sliced a spring onion. Peeled the beetroots under the tap with my thumbs and sliced them very thinly with the mandoline. I arranged them in a circle on a plate. Then put the onion, goat cheese and almond slivers over it and finally the dressing.
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