Beetroot with goat cheese

Ingredients for 4 servings:

• 4 beetroots, approx. 80 – 120 g each, cooked and peeled
• 40 g Parmesan
• 8 goat’s cheese slices, approx. 20 g each
• ½ bunch thyme
• 1 tbsp olive oil
• 30 g pumpkin seeds
• 2 tbsp balsamic vinegar
• 1 tbsp pumpkin seed oil
• 3 tbsp rapeseed oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Preheat oven to 180 degrees Celsius. Roughly chop the thyme leaves and mix with the Parmesan cheese. Cut each beetroot in half crosswise. Grease an ovenproof dish with 1 tablespoon of olive oil. Press the goat cheese slices into the thyme and Parmesan mixture on both sides and place each on half a beetroot in the dish. Sprinkle with the remaining Parmesan mixture. Place in the oven for 10-15 minutes. Meanwhile, roast the pumpkin seeds in a dry pan. Mix the balsamic vinegar, salt, and pepper with both oils, then stir in the pumpkin seeds. Drizzle the cooked beetroot with the sauce. Serve with baguette and/or lamb’s lettuce.