Wash and spin the salad leaves and put them in a big salad bowl.
Cook the quail eggs and peel them, cut them in halves.
Roast the yellow and red beetroots in the oven with the olive oil.
Slice the Chioggia in thin slices and marinate them in the sushi vinegar.
Cut the beets in small pieces and assemble your salad, combining the eggs, the pickled beets, the goat’s cheese and the walnuts. Finish by drizzling the dosettes over the salad. Cut the lemon and mandarin in thin slices and serve them on the side.