Wash beets, wrap them in aluminum foil and them place in a baking dish. Bake in a cold oven for 1 to 2 hours at a temperature of 150C (depending on the size of the beet pulp). You can also boil them instead to bake them. Peel oranges. Cut the fillets. Collect the juice. In a bowl make the marinade: Mix cinnamon, chili, lemon juice, orange peel and orange juice. Peel beets, cut it into slices with a thickness of not more than 1 cm., And then another half. Place beets in the mixture to marinate for 5 minutes. Peel quince and cut it into thin slices with a thickness of 0, 2 cm. Strain beet. Save the marinade. In a pan put the marinade together with pieces quince quince and leave to soften slightly for no more than 3-4 minutes. Remove the quince pieces. Season cool marinade with salt, sunflower oil and pepper and mix until a vinaigrette. Wash and chop the stems ciency shows. Arrange the pieces beet and orange fillets with overlapping. Garnish with a slice of quince, sprinkle with chopped onions. Pour vinaigrette. * I put the whole piece of cinnamon, which pulled out of vinaigrette * I used dietary salt. * Quantities are for 4 servings * In the basic recipe will quince, quince but brings a rich taste of vinaigrette and a salad.