Red Beet with Feta and Rapunzel Salad

Ingredients

• 4 red beets (about 140 g)
• olive oil
• 300 g sheep cream cheese
• 60 g pecorino
• 4 tbsp balsamic vinegar
• 2 tbsp lemon juice
• 1 tsp Honey
• 4 tbsp olive oil
• black pepper (freshly ground)
• 1 tbsp freshly chopped parsley
• 2 tbsp roasted pumpkin seeds
• rapunzel salad

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with both top and bottom heat.

2. 2.

   Wash the red beets, place them on a greased baking sheet, and roast in the oven for about 1 hour. When a small knife can pierce easily, they are done. Remove from oven, peel (glove recommended), let cool slightly, trim the stem, and slice each beet horizontally into three pieces.

3. 3.

   Whisk the cream cheese until smooth, then fill a piping bag with a fine tip. Pipe the cream cheese onto the roasted beets and sprinkle with pecorino.

4. 4.

   Combine balsamic vinegar, lemon juice, honey, and olive oil; season with pepper. Add parsley and drizzle over the beet slices.

5. 5.

   Serve garnished with pumpkin seeds and rapunzel salad.