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1.
Toast the walnuts in a pan. Roughly chop the nuts and set aside.
2.
Trim the lower ends of the red chicory, then clean the leaves. Leave the nice chicory leaves whole, and cut the rest into strips.
3.
Slice the beets and fan them out on four plates.
4.
Peel the blood oranges, also slice them, and tuck them between the beet slices.
5.
Finally, distribute the red chicory on the plates.
6.
Whisk the red wine vinegar with the olive oil and drizzle over the salad. Garnish the plates with the toasted walnuts, sprinkle with freshly ground pepper and sea salt flakes to taste, and serve.
