Red, earthy and slightly bitter is what this exceptional salad tastes like. I’d recommend serving it with ciabatta bread and chilled still mineral water or a glass of Chianti.
Wash and clean red sweet pepper (capsicum) and deseed.
Cut into rings or strips.
Peel cooked red beet when cooled down. Cut into sticks.
Wash radicchio, rocket, spinach leaves and radishes.
Cut radishes into thin slices and radicchio into inch-wide strips.
Mix lemon juice and olive oil. Add sugar if desired and season to taste.
Put all ingredients on large plates and sprinkle with dressing and crumble goat's cheese and pecan nuts on top.