Summary

Ingredients

• 4 beetroot, approx. 80 - 120 g each, cooked and peeled
• 40 g parmesan cheese
• 8 fresh goat cheese thalers approx. 20 g each
• 0.5 ½ bunch thyme
• 1 tablespoon olive oil
• 30 g pumpkin seeds
• 2 tablespoon balsamic vinegar
• 1 tablespoon pumpkin seed oil
• 3 tablespoon rapeseed oil
• salt and pepper

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Instructions

1. Pre heat the oven to 180 degrees celcius. Roughly chop the thyme leaves and mix with the parmesan. Cut the beetroot once across.
2. Grease an ovenproof dish with 1 tablespoon of olive oil. Press the goat cheese thalers into the thyme-parmesan mixture on both sides and place each on half a beetroot in the tin. Scatter the rest of the parmesan mixture on top. Place in the oven for 10-15 minutes.
3. In the meantime, roast the pumpkin seeds in the pan without adding any fat. Mix the balsamic vinegar, salt and pepper with both types of oil, mix in the pumpkin seeds. Drizzle the sauce over the finished beetroot.
4. Serve with baguette and / or lamb`s lettuce.