Goat cheesecake with beetroot

Roast the hazelnuts in a dry frying pan until brown, then let them cool down. Chop the nuts coarsely (or grind them coarsely using the pulse button in the food processor). Hold a sharp knife under the hot tap and then cut 4 thin slices of the goat's cheese. Roll the sides of the goat cheese slices through the coarsely chopped hazelnuts to create a crispy crust and place the cheese on the plates.

Place 4 or 5 slices of beet per pie in a circle on the goat's cheese. Drip some oil and sprinkle with salt and pepper. Beat a dressing of 2 tablespoons of oil, white wine vinegar, sugar and mustard, season with salt and pepper.

Remove from the bag rucolasla melange the leaves 'Swiss chard' (which leaves these are on the back of the pack, the rest of the lettuce is not used in this recipe). Mix the dressing with the Swiss cheddar leaves and bind the leaves together into a bunch using a chive sprout.