Beetroot and apple salad with goat cheese crostini

Ingredients for 2 servings:

• 6 slices of baguette
• 7 tbsp olive oil
• 120 g goat cheese roll
• 1 sprig(s) rosemary
• e.g. lemon juice, 2 – 3 tbsp
• 1 tsp mustard, grainy
• 5 tsp honey, liquid
• salt and pepper
• 300 g beetroot, cooked, vacuum-packed
• 1 apple, sour
• 1 bunch of rocket (approx. 40 g)

Instructions

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

Preheat the oven to 220°C (top/bottom heat) (fan oven not recommended). Place the bread slices on a baking sheet and drizzle with 2 tablespoons of oil. Cut the goat cheese into 12 slices. Strip the rosemary needles from the stems and chop them. Top each slice with 2 slices of goat cheese and sprinkle with rosemary. Drizzle ½ teaspoon of honey over the cheese. Mix the lemon juice with 2 tablespoons of water, the mustard, 1-2 teaspoons of honey, salt, and pepper. Gradually stir in 5 tablespoons of oil. Halve and slice the beetroot. Slice and dice the apple around the core. Trim, wash, and spin dry the arugula. Bake the goat cheese sandwiches in a hot oven on the middle rack for 7 to 10 minutes. Mix the beetroot, apple, and arugula with the honey and mustard dressing. Serve with the gratinated goat cheese sandwiches.