Summary

Ingredients

• 200 g beetroot, cooked
• 150 g sheep cheese, Bularian
• 1 tablespoon walnuts, chopped (if you like)
• 1 small pepper (s), red
• some lamb`s lettuce
• 1 sprig rosemary, (or dried)
• 1 teaspoon olive oil
• Honey, (e.g. acacia honey)
• 1 tablespoon white wine vinegar
• 1 tablespoon oil, (walnut oil)
• 2 tablespoon olive oil
• 0.5 clove ½ garlic
• 1 teaspoon mustard
• 0.5 ½ lemon (n)
• salt
• pepper

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Instructions

1. First, slice the cooked and peeled beetroot into wafer-thin slices, lay out on the plates and season with salt and pepper.
2. To prepare the vinaigrette, mix vinegar with mustard and honey (approx. 1 tablespoon). Then mix a little juice from half a lemon, the walnut and olive oil with the peeled and finely diced garlic. Season the whole thing with pepper & salt and whisk well. Finally, drizzle over the beetroot.
3. Then cut the feta into slices and lay out in an ovenproof dish. Now distribute the honey and oil on the sheep`s cheese and sprinkle with the chilli pepper cut into fine strips and the rosemary (and thyme, if you want). Then bake the whole thing for 10 to 15 minutes at 180 ° C. Then put the warm feta on the beetroot, pour a splash of olive oil and a little pepper over it.
4. Finally, place a few leaves of lamb`s lettuce next to the feta and, if necessary, sprinkle chopped walnuts over the beetroot.
5. Since I`m not a nut lover myself, I leave out the walnuts unless my guests complain. Still tastes wonderful.