Goat cheese patties in colorful vegetables

Ingredients for 2 servings:

• 2 small beetroot, approx. 100 g
• ½ m.-sized bell pepper(s), yellow
• ½ m.-sized bell pepper(s), green
• 1 piece(s) cucumber(s), approx. 6 cm
• 2 m.-large spring onions
• 2 m.-large tomato(s), ripe
• 8 large radishes, fresh, with greens
• 4 sprigs flat-leaf parsley
• 180 g goat’s cheese
• 2 pinches of herbal salt

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

Wash the beets and place them in a small pot, cover with water, and bring to a boil once. Then cover and simmer for about 25 minutes. In the meantime, wash and trim the remaining vegetables, removing the seeds from the bell peppers, the skin from the cucumber, and the stem ends from the tomatoes. Leave about 2 cm of the radish greens on the bulbs. Dice the bell peppers, cucumber, and tomatoes about 1 cm. Halve the radishes lengthwise, slice the spring onions into 1/2 cm thick rings. Wash the parsley and shake dry, trim off any tough stems, and finely chop the remaining greens. After cooking, drain the beets, rinse them, and press the skins off the bulbs under running water. Then cut the flesh into 1 cm cubes. Press the goat’s cheese through a potato ricer or the coarse disk of a meat grinder and place it in the middle of two large plates. Arrange the vegetables neatly around the cheese, separating them by type, and garnish with chopped parsley. Finally, sprinkle with a little herb salt and serve. 390 kcal per serving.