Slice the meat as beef Stroganoff. Marinade: juice of 1 orange, zest of half an orange, 2 tbsp wine vinegar, 1.5 tbsp olive oil, 2 tsp hot mustard and, if desired, 2 cloves of garlic. Marinate the meat and leave in a tightly sealed container for at least 3 hours. Beets wash thoroughly, put in a refractory form (I have the bottom lined with baking paper), pour 3-4 tbsp of water, cover the form with foil and bake in the oven for 45 min-1 hour at a temperature of 180 degrees, depending on size. Peel and cut into 4-6 pieces.

Drain the marinade from the meat and fry the pieces in vegetable oil until Golden brown. About 5-6 minutes on each side.

Dressing: juice and zest of one orange, 1 tsp mustard, salt, pepper, 2 tbsp wine vinegar 2-3 tbsp olive oil.

Who knows, it's Asian pear. It is very crisp, moderately sweet, without acidity. It should be cut into thin slices. Finely chop the onion. Parsley disassembled on the leaves.

Assemble the salad pile up just before serving. Otherwise the beets will dye everything in a cute Burgundy color. Although... maybe someone who likes Burgundy. Yes, I forgot - on top be sure to sprinkle with sesame seeds. So delicious.