Cook the beetroot in plenty of salted water for approx. 40 - 50 minutes until al dente to soft. Let cool and peel or peel off the skin. Cut into cubes, strips or as a carpaccio as desired.
Wash the broccoli, pluck the upper part into florets. Peel the stalks and cut into narrow strips.
Roast the sesame seeds in the pan without fat.
Spread the vegetables on plates.
Prepare a dressing from balsamic vinegar, oil, sugar, salt and pepper and pour over the salad. Sprinkle or mix in sesame seeds.
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