Dare to make the best beetroot salad

Place the beetroot cubes in a steamer over boiling water and cover with a lid.
Steam the beets until soft, about 12-15 minutes.
Then cool them in the refrigerator. Wash the lettuce leaves, dry them and mix them in a bowl.
Top with the cooled beets and crumbled goat’s cheese.
Prepare the vinaigrette by mixing the orange juice, balsamic vinegar, olive oil, sugar (optional) and salt in a small bowl and beating. Pour over the salad just before serving.