Cut the cooked beetroot into very thin slices and arrange in a fan shape on a plate. Crumble the sheep cheese over it and put a small portion of rocket in the center of each plate.
Break off the needles from the rosemary sprigs and chop very finely. Mix with the olive oil and lemon zest, if necessary use a mortar. If you like it sour, you can add a little lemon juice. Drizzle over each plate and garnish with the roasted pine nuts. Refine as desired with coarse salt and pepper.
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