Beetroot Noodle Salad with Baked Goat Cheese

Ingredients

• 800 g beetroot bulbs
• 4 tbsp raspberry vinegar
• 4 tbsp olive oil
• 3 tsp Honey
• Salt
• Pepper
• 4 sprigs thyme
• 200 g goat cheese roll (4 slices)
• 60 g walnut kernels

Instructions

1. 1.

   Peel beetroot bulbs with gloves or clean hands. Using a spiralizer, cut the beetroots into vegetable noodles, trimming occasionally to avoid overly long spirals. Toss the beet noodles with raspberry vinegar, oil, 1 tsp honey, salt, and pepper; knead and let rest for about an hour.

2. 2.

   Meanwhile wash and pat thyme dry. Place goat cheese slices on a baking sheet lined with parchment paper, sprinkle with thyme, and drizzle each slice with ¼ tsp honey. Bake in a preheated oven at 200 °C (180 °C fan) for about 10 minutes until lightly browned.

3. 3.

   Coarsely chop walnuts. Mix the beet noodles with the walnuts, season again with salt and pepper, and arrange on plates. Top with the gratinated goat cheese slices and serve immediately.