Prepare all necessary ingredients.
Peel the grapefruit.
Segment the grapefruit over a bowl, then squeeze the rest of the juice out.
Peel the beets and thinly slice.
Remove the stalk from the radicchio.
Toast the hazelnuts in a dry frying pan.
Add some olive oil to the pan and fry the radicchio briefly.
Deglaze the radicchio with the balsamic vinegar.
Für das Dressing den Grapefruitsaft mit Honig, Olivenöl, Salz und Pfeffer verrühren.
Now the salad can be served. Pluck the lettuce into bite-sized pieces and arrange on a plate with radicchio, beetroot, grapefruit and burrata. Then spread the hazelnuts and tarragon over it and finally pour the dressing over it.