A fresh salad of caramalized beetin balsamico, marinated carrot, leek, and pieces of almonds.
Preparation: Peal and cut the young red beet, put them in a pan with water, olive oil, pear sirop and balsamico vinagre. Let the whole boil in till the beet is al dente and the vegetable juice became a saus. Peal an orange thoroughly, so all white of the peal is gone and seperate the parts one by one. Peal a carrot in fine strips and sprinkle it with olive oil, some white wine vinagre, some pepper and salt. Take a hand of cut leek and cut around 6 white almonds in smaller pieces. Mix all ingredients and serve immediately when the Kinowa is ready.