Rinse the beets and wrap them individually in aluminum foil with a little sea salt, a bay leaf spice and a tablespoon of honey. Cook in the oven at 200 °C (it takes about 1 hour).
Remove the skin from the shallots and sauté them whole in a frying pan with clarified butter. Season with salt, pepper and brown sugar, extinguish with a tablespoon of honey and a little balsamic vinegar, simmer on low heat for 15 minutes until the shallots are soft.
Unwrap the beet, peel and cut into slices, reserving the liquid. Stir a salad dressing from mustard, two to three tablespoons of balsamic vinegar and walnut oil, season strongly with the beet liquid, salt and freshly ground pepper. Cut the chives, mix with the beet and the salad dressing to make a leaf salad.
Season the salmon with salt and sear in a grill pan with a little clarified butter on both sides for 2 min. Cook in the oven at 180 °C for another 3-4 min.
Arrange the leaf salad with the salmon and sprinkle the walnuts on top.
Our tip: Always use fresh chives if possible!
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