600 g Baby beets
3 Clementines 
1 Tbsp Oil
2 Tbsp Red wine vinegar 
1 tsp Seven Colours Grill Seasoning
½ bunch fresh Tarragon, leaves picked 
100 g Goat’s cheese, crumbled 
½ cup chopped Walnuts


Cook the beets in boiling salted water until tender. Drain, then briefly refresh in cold water. Rub off the skins and cut in half.
Squeeze the juice of 1 clementine into a bowl. Add the oil, red wine vinegar and Seven Colours Grill Seasoning, and whisk until well blended. Add the halved beets and toss well.
Peel the remaining clementines and slice into thin rounds. Arrange the slices and the beets on a serving platter.
Sprinkle over the tarragon, goat’s cheese and walnuts.