Beetroot gratin with goat cheese and bacon

Ingredients for 2 servings:

• 2 m.-large beetroot
• 150 g goat’s cheese, firm
• 50 ml apple juice
• 6 slices of breakfast bacon
• 1 tbsp honey
• some thyme leaves, fresh
• some salt

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

tastes very good even without bacon

Pre-cook the beetroot for 15-20 minutes until al dente, then peel and slice thinly. Arrange the slices flat in a large baking dish (there should be only one layer). Drizzle the apple juice over the beetroot, then add the honey and thyme. If desired, add a little salt, but carefully. Goat cheese and bacon are already very spicy. If you don’t like spicy food, skip it and add more salt if needed. Crumble the goat cheese over the beetroot. I mean white goat cheese without the rind, which is often available in thick round slices, not cream cheese from a packet. Vegetarians should stop here; it tastes great on its own. Meat lovers like me add the bacon slices on top. Leave in the oven at 200°C until the apple juice has evaporated and the bacon is crispy. This takes me about 20 minutes.