Baked Chioggia beetroot with feta cheese and lime dressing

Ingredients for 2 servings:

• 1 beetroot, preferably Chiogga beetroot
• 1 tbsp salt, coarse
• 1 sprig(s) of thyme
• 150 g sheep’s cheese
• 1 small onion(s)
• 1 sprig(s) mint
• 6 walnut halves
• 2 tbsp olive oil
• 1 tbsp lime oil
• 1 tbsp balsamic vinegar, white
• 1 tbsp lime juice and a little lime zest
• 1 chili pepper(s)
• ½ tsp honey
• Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Line a baking dish with parchment paper, add coarse salt, and a sprig of thyme. Halve the washed but unpeeled beetroot and place it cut-side up on the salt bed. Seal the parchment paper tightly and bake the beetroot at 180 degrees Celsius for about 1 hour. Wipe off the salt, peel the cooled beetroot, and slice or grate it into approximately 2 mm thick slices. For the dressing, mix together olive oil, lime oil, balsamic vinegar, lime juice, a little lime zest, the chopped chili pepper, and the honey, and season with salt. Thinly slice the onion and dice the feta cheese. Toast the walnuts in a pan without oil. Tear the mint leaves apart. Arrange the beetroot slices in a rosette shape on a flat plate and brush with a little of the dressing. Distribute the onions, nuts, and cheese on top and drizzle with more dressing. Sprinkle with the mint leaves. Serve with fresh flatbread.