1 Rinse beet, place in a small saucepan and just cover with water. Add cinnamon stick, fennel seeds, liquorice and 1/2 teaspoon salt and bring to a boil. Simmer over medium heat for 45-60 minutes. Rinse beet in cold water, peel and cut into slices. Peel onion, chop finely and bring to a boil in the cooking liquid. Remove from the pot with a skimmer. Mix onion with oil and vinegar and season with salt and pepper. Put half of the dressing on the beets.
2 Rinse 1 orange, pat dry and remove thin strips of peel with a zester. Peel 2 oranges with a sharp knife carefully, taking care to remove the white skin. Cut out the fruit fillets from the membranes, collecting the juice in a bowl. Add 2 tablespoons of orange juice to the remaining dressing. Add the orange segments to the beet salad and fold well. Infuse 30 minutes. Rinse the lamb's lettuce, trim, separate and shake dry. Divide beets and lamb's lettuce among plates. Drizzle remaining dressing over the salads. Serve sprinkled with orange zest and walnuts.