When it comes to cooking beets, they need a little time and patience to become soft and sweet. This vegetable goes best with a slightly acidic goat cheese, along with a little nutmeg and fresh herbs.
Serves 4
Ingredients:
1kg beetroot
200g + extra 200g of goat’s cheese
100g pinenuts
a bunch of basil, finely chopped
a bunch of parsley, finely chopped
2 tablespoons of olive oil
500g yoghurt
1 egg
pepper
Method:
Clean the beetroot, making sure to leave the skin on.
Wrap them in aluminium foil and bake in a pre-heated oven at 180° until tender.
Allow the beetroot to cool down before removing the skin. Cut them into thin slices and mix through the olive oil.
In a bowl, mix 200g of the goat’s cheese with the pinenuts, pepper and herbs.
Spread the slices of beetroot on a baking tray. When the layer is complete, spread a layer of the goat’s cheese mixture on top. Repeat until you have at least three layers.
In another bowl, whisk the egg, adding the yoghurt and the remaining 200g of goat’s cheese.
Spread this mixture on top of the final layer of beetroot.
Place in the oven and cook at 180° Celsius, until a crisp top develops.
Allow to cool for a few minutes before serving.
