Roasted beetroot with goat cheese

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A delicious and festive side dish or appetizer of beetroot with soft goat cheese and thyme.

Ingredients

materials

Preparation

 Heat the oven to 200 degrees. Wash beets well. Pat them dry. Put them in a bowl with a dash of olive oil, salt and pepper and toss them together so that they are well coated. Place a beetroot on a piece of aluminum foil and wrap it tightly. Roast them in the oven for about an hour (depending on the size in the oven). Take them out and carefully unfold the foil. Score them twice with a sharp knife until they are just not in half. Fold them slightly and put some goat cheese in between. Drizzle over some honey and sprinkle with a little thyme and some walnuts. Put them back in the oven for another 15 minutes (without foil).

 Tip: There are summer beets and winter beets. Summer beets are somewhat smaller and have a shorter cooking time. If you do use winter beets for this recipe, roast them in the oven for 2 hours or boil them for an hour in a pan with water and then roast them for another hour in the oven.


Source: Leukerecepten by leukerecepten-nl.
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