Summary

Ingredients

• 400 g beetroot, cooked
• 100 g sheep cheese
• 40 g pine nuts
• 1 teaspoon butter
• 3 tablespoon olive oil
• 2 tablespoon balsamic vinegar, white
• 1 tablespoon honey, liquid
• Seasoned Salt
• Pepper, black
• some basil, fresh leaves

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Instructions

1. Put the butter in a hot pan and roast the pine nuts in it until they have turned a nice, golden yellow color. Then take the pine nuts out of the pan, degrease them on kitchen paper and let them cool down.
2. For the dressing, mix the oil, vinegar, honey, salt and pepper together well.
3. Cut the beetroot balls into as thin slices as possible and arrange them on a plate or on individual plates similar to a carpaccio. Then distribute the dressing evenly over the top.
4. Then cut the sheep cheese into small cubes or crumble it finely by hand, so that fine crumble is created. Then place the cheese on the beetroot along with the pine nuts.
5. Finally garnish decoratively with a few fresh basil leaves.
6. The dish can also be served well as a starter in small portions!