1. Firstly, prepare the turnip. Cut it into the thin slices and marinate it in a water, sugar, salt and vinegar mixture.

2. Bake the unpeeled beetroot wrapped in foil in an oven at 200° C for 2 hours. Cut the onions and celery into small chunks and fry in a pan with the butter on a medium heat until they become tender (for about 5 minutes). Then add the rice and fry for 3 minutes more. Pour in the wine, increase the heat and allow the liquid to evaporate. Pour the broth in (one scoop at a time) and stir constantly. After 5 scoops of broth are poured in, add half of the cooked beetroot, cut into small cubes. Keep pouring the broth in and cook the risotto stirring constantly until rice is al dente. Then add the parmesan and ½ scoop of the broth. Stir well and allow to rest for a few minutes with the lid on.

3. Slice the other half of the beetroot and fry in a pan with balsamic vinegar.

4. Slice the apple and tear the ham into small pieces.

5. Place the beetroot risotto on a plate. Add the ham pieces on top, then add the cooked beetroot, apple and turnip slices on it. Garnish with the greens.