Warm goat cheese on garlic baguette with beetroot salad

Ingredients for 4 servings:

• 1 small onion(s)
• 1 clove(s) garlic
• 4 tbsp olive oil
• 500 g cooked beetroot (vacuum packed)
• 4 tbsp balsamic vinegar
• 2 tbsp herbs de Provence
• e.g. salt and pepper
• 1 pinch(s) of sugar
• 2 cloves garlic
• 1 pack of herbs (8-herb mixture), frozen
• 100 g butter
• 1 baguette(s)
• 500 g cheese (goat, roll)
• n. B. Herbs of Provence

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Hot crottin with betteraves

For the salad: Sauté the finely chopped onion and garlic in the olive oil and add the sliced ​​beetroot. After about 3 to 4 minutes, deglaze with the vinegar. Add the herbs and spices. Let it simmer for about two more minutes over low heat. For the goat cheese and garlic baguette: Mix the garlic, herbs, and butter until smooth. Cut the baguette into about 3 cm thick slices, spread with the garlic butter. Slice the goat cheese not too thinly and place on top. Sprinkle with Provençal herbs and bake in the oven for about 8 minutes. The cheese should be lightly browned. Arrange on top of the still-warm beetroot salad and serve.