Beetroot with feta and tomato vinaigrette

Ingredients for 2 servings:

• 4 beetroot, possibly from the vacuum pack
• 2 tomatoes
• 4 stalks of coriander
• ½ lemon(s)
• 1 tsp maple syrup
• 3 tbsp oil
• 100 g feta cheese

Instructions

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

Cover the beets and cook in boiling salted water for 20 minutes. This step is unnecessary for vacuum-packed beets. Meanwhile, wash, quarter, deseed, and finely dice the tomatoes. Roughly chop the cilantro. Mix together the lemon juice, salt, pepper, and maple syrup. Whisk in the oil. Mix the tomatoes, cilantro, and vinaigrette. Drain the beets, rinse in cold water, peel, and halve (they will stain heavily, so wear disposable gloves if necessary). Place on a baking tray, crumble the feta cheese, and sprinkle over the beets. Place under the hot broiler for 5-7 minutes. Arrange the beets on plates and drizzle with the vinaigrette. Baguette goes perfectly with this.