Beetroot with feta cheese, goat's cheese with horseradish, eggs and whole roast potatoes

Ingredients for 2 servings:

• 8 small beetroots
• ½ cup goat’s cheese
• 4 tsp horseradish, hot, from the jar
• some feta cheese (2 strips)
• 3 m.-sized eggs
• 1 small onion(s)
• 6 small potatoes
• salt and pepper
• 1 pinch of allspice
• some parsley

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 35 minutes

vegetarian

Scrub the beets. Cook in a pot with water, a little vinegar, and 2 teaspoons of salt for about 40 minutes until al dente. Then remove and let cool. Do not discard the vegetable water. Now boil the unpeeled potatoes in a pot of water, drain the water, and keep the jacket potatoes warm. Peel the beets, cut into sticks, peel and dice the onion. Add a little oil to a pan, sauté the onion until translucent, and then add the vegetables. Pour in a little vegetable water, season with salt, pepper, and a pinch of allspice. Just before serving, sprinkle the diced feta cheese and parsley over the top and keep warm. Heat a little butter and olive oil in the pan, add a little salt, and lightly fry the jacket potatoes. At the same time, boil the eggs until medium-rare to hard-boiled. Finally, put the goat’s cheese in a small bowl and stir in 4 teaspoons of spicy horseradish.