Bruschetta with Pickled Hot Beets and Goat Cheese

I really love beets and goat cheese – so it’s not surprising that I prepared this wonderful snack for my friends. I recommend it now to you too))):

Ingredients

• 1/2 lemon juice
• 2 tablespoon / L wine vinegar
• 1/4 cup olive oil
• a pinch of pepper salt
• 1 chile
• 2 cloves of garlic
• 1 teaspoon cane sugar/honey
• 1 teaspoon balsamic
• 1/2 teaspoon mustard and coriander seeds
• 1 teaspoon thyme
• baguette
• goat cheese

Directions

1. We bake the beets the day before in foil at 200 C until tender. Meanwhile, mix all the ingredients (chop the chili, crush the garlic, heat the grains in a pan)
2. Peel the still hot beets and cut them into small pieces. Transfer to a jar, pour over the marinade, and leave to marinate for 3-4 hours, stirring occasionally.
3. The beets will be ready in a day, they can be stored for up to 10 days in the refrigerator.
4. Dry the baguette in the oven or grill, put the marinated beets, pour a little marinade.
5. Cut the cheese into thin slices, put it on top of the bar, and serve!