Spinach salad with beetroot and goat's cheese curls

Peel onions, halve and cut into thin slices. Marinate in vinegar for 15 minutes in a large dish. Pour the beetles (preferably with plastic disposable gloves on) thinly, halve them and cut them into small segments (think of material and clothing, beet juice gives stubborn stains). Make beetroot with 4 tbsp oil through onion. Season to taste with freshly ground salt and pepper and place in a refrigerator until use. Select small, tender leaves from spinach and pick stiff stalks (about half is not used). Put spinach in a sealed bag or box until used in a refrigerator. Season the orange with a grater (or finely chopped lemon peel) and shred the fruit. In a bowl dressing, beat 4 tbsp oil, 4 tbsp orange juice, orange zest and salt and pepper to taste.

Roll up basil leaves with a few at the same time into a cigar and cut into wafer-thin strips. Pour the beetroot, taste and add extra vinegar, salt and pepper. Stir dressing and broadly mix with spinach. Salt and pepper above it.

Distribute spinach in mountain areas over six large plates, place beets around. Spread the basil over beetroot. To decorate, sprinkle a little bit of marinade of beetroot and olive oil over plates or around salad. Peel the coarse curls of goat cheese with peeler over plates.