Beetroot with goat's cheese

Ingredients for 4 servings:

• 4 beetroots, cooked and peeled
• 160 g goat’s cheese
• ½ bunch thyme
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp pumpkin seed oil
• 3 tbsp sunflower oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Preheat oven to 180 degrees Celsius. Chop the thyme leaves and mix with the goat’s cheese. Cut the beetroot into slices approximately 0.5 cm thick. You will need 12 slices in total, as evenly sized as possible. Grease an ovenproof dish with olive oil. Brush one side of the beetroot patties with the thyme goat’s cheese mixture and place three slices on top of each other, with the cream cheese mixture facing up. Place the finished towers in the baking dish. Place in the oven for 10 to 15 minutes. In the meantime, mix the balsamic vinegar, salt, and pepper with the pumpkin and sunflower oil. Arrange the finished beetroot towers on plates and drizzle with the vinaigrette.