Wash the beetroots. Put in a saucepan, cover with water, bring to the boil and cook at low temperature for about 35 minutes.

In the meantime, peel the apple and use a melon baller to cut out balls (alternatively cut into pieces approx. 2 cm in size).

Caramelize the sugar in a small saucepan or pan. Add apple juice and cook until the caramel has dissolved. Put the apple balls in, simmer for about 30 seconds and then let them cool in the liquid.

Mix vinegar, oil and sugar to a vinaigrette.

Roast the walnuts in a pan without adding any fat and then roughly chop them.

Rinse the cooked beetroot with cold water, peel and cut into very thin slices with a vegetable slicer or knife. Arrange the slices slightly overlapping on a plate. Pour some vinaigrette over it. Arrange lamb's lettuce, apple balls and roasted walnuts on top and drizzle everything with vinaigrette again. Season with salt and pepper.