Beetroot Salad with Goat Cheese

Ingredients

• 400 g beetroot
• 300 g baby carrots
• 5 tbsp olive oil
• Sea salt
• black pepper
• 4 Garlic cloves
• 125 g goat cheese
• 5 sprigs thyme
• 3 tbsp red wine vinegar
• 1 tsp liquid honey

Instructions

1. 1.

   Peel the beetroot and carrots. Quarter the beetroot, halve the carrots lengthwise. Toss the beetroot with olive oil, sea salt, and black pepper, then spread on a baking sheet. Bake in a preheated oven at 250 °C (220 °C fan; gas: highest setting) for 20 minutes.

2. 2.

   Meanwhile, peel and finely chop the garlic. Cut the goat cheese into coarse pieces. Wash the thyme, shake dry, and chop the leaves.

3. 3.

   After 20 minutes of baking, add the carrots to the beetroot, mix together, and bake for another 15–20 minutes. Five minutes before the end of cooking, place the goat cheese and garlic on the sheet and finish roasting.

4. 4.

   Divide the beetroot, carrots, and cheese among four bowls, drizzle with the oil from the sheet. Whisk the vinegar with honey and pour over the salad. Season with sea salt and black pepper, sprinkle thyme, and serve warm.