Baked Bulgarian sheep cheese with honey and rosemary on beetroot

Ingredients for 2 servings:

• 200 g beetroot, cooked
• 150 g sheep cheese, Bulgarian
• 1 tbsp walnuts, chopped (if you like)
• 1 small red pepper
• some lamb’s lettuce
• 1 sprig(s) rosemary (or dried)
• 1 tsp olive oil
• Honey (e.g. acacia honey)
• 1 tbsp white wine vinegar
• 1 tbsp oil (walnut oil)
• 2 tbsp olive oil
• ½ garlic clove(s)
• 1 tsp mustard
• ½ lemon(s)
• Salt
• pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

First, slice the cooked and peeled beetroot into wafer-thin slices, arrange them on plates, and season with salt and pepper. To prepare the vinaigrette, combine the vinegar with mustard and honey (about 1 tbsp). Then, mix together a little juice of half a lemon, the walnut oil, the olive oil, and the peeled and finely diced garlic. Season the mixture with salt and pepper and mix well. Finally, drizzle over the beetroot. Slice the feta and arrange them in an ovenproof dish. Spread the honey and oil over the feta cheese and sprinkle with the finely sliced ​​chili pepper and the rosemary (and thyme, if desired). Bake the whole thing for 10 to 15 minutes at 180°C. Then place the warm feta on top of the beetroot, drizzle with a little olive oil, and grind some pepper. Finally, place a few leaves of lamb’s lettuce next to the feta and, if desired, sprinkle chopped walnuts over the beets. Since I’m not a nut fan myself, I leave out the walnuts unless my guests complain. It still tastes wonderful.