Beet Salad “Cold-Warm” with Fresh Goat Cheese

Preheat oven to 200 °C top/bottom heat. Soak baking paper in water.

Cut carrots in half lengthwise and cut three of each of the other beets into thick wedges. Place in a roasting pan, add thyme sprigs, drizzle with olive oil and season with salt and pepper. Mix well. Pour in a little water and cover with the soaked baking paper. Place in oven for 35 minutes until tender.

Remove the baking paper, increase the oven temperature to 220 °C and braise for another 5 minutes. After that, let it cool down a bit.

Slice the two remaining beets into very thin slices with a slicer. Arrange on top of the braised beets and drizzle with a little vinaigrette.

Put fresh goat cheese in small pieces on the beets and sprinkle with flax seeds.

Preparation Tip:

Serve as a winter appetizer.

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