for 4 person

Beetroot

4	raw beetroots
4 sprig	rosemary
4 piece	aluminium foil (approx. 30 x 30 cm each)
1 tbsp	olive oil
2 tsp	sea salt

Nuts

50 g	walnut kernels
1 tbsp	honey
1	organic lemon, use 1/4 of grated zest and 1 tsp of juice

Stuff the beetroot

150 g	soft goats' cheese (e.g. Chavroux)
1 tbsp	lemon juice
2 tbsp	olive oil
2 pinch	salt

How it's done

Beetroot

Place 1 beetroot and 1 sprig of rosemary on a piece of rosemary, drizzle with the oil, season with salt and wrap in the foil. Place on a baking tray with the seal facing upwards.

Bake

For approx. 1½ hr. in the centre of an oven preheated to 200°C.

Nuts

Toast the nuts in a frying pan without any oil until golden brown. Add the honey, lemon zest and juice and toast for about another minute. Remove, spread over a sheet of baking paper and allow to cool.

Stuff the beetroot

Using a knife, make an incision in the top of each beetroot. Press the beetroot together slightly so that they open up. Remove the foil if you like. Stuff the beetroot with the cheese and nuts. Combine the lemon juice and salt. Drizzle over the beetroot.

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