Summary

Ingredients

• 1 sheet dough, (frozen strudel dough)
• 50 g cheese, (oat cheese)
• 0.5 teaspoon ½ spice mixture, (five-spice powder)
• Oil, for frying
• 1 large beetroot
• a bit salt
• some cumin
• 1 tablespoon olive oil
• 2 onions)
• 2 tablespoon sugar, brown
• 1 piece (s) ginger
• 0.5 ½ chilli pepper (s)
• 1 tablespoon vinegar, (fig balm)
• 1 handful plum (s), (Reineclauden)
• some balsamic vinegar
• some salt, (Fleur de sel)

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Instructions

1. Cut the goat cheese into small pieces, season well with the 5-spice powder and wrap in the strudel dough.
2. Bake until golden in hot oil and degrease on kitchen paper
3. Do not cook the beetroot too soft in salted and well carved water, let it cool down a little and peel it.
4. Cut the onions into strips and sauté them with the finely chopped ginger in a little olive oil. Add the finely chopped chillies and deglaze with the vinegar. Add the pitted puree claws and the sugar. Let everything simmer gently for about 5 minutes.
5. Cut the lukewarm beetroot into thin slices and arrange on plates. Add the jam, the goat cheese pieces on top and season with balsamic vinegar and fleure de sel.