for 4 person

Beetroot

600 g	raw beetroots (e.g. ProSpecieRara golden beetroot)
2 tbsp	olive oil
¼ bunch	thyme
½ tsp	salt

Salad

½ tbsp	coarse-grain mustard
4 tbsp	white balsamic vinegar
4 tbsp	olive oil
1 tsp	liquid honey
½ tsp	salt
a little	pepper
100 g	feta, crumbled
80 g	smoked almonds, coarsely chopped
4 sprig	thyme, leaves torn off

How it's done

Beetroot

Mix the beetroot, oil and thyme in a roasting tin, season with salt. Cover the tin with foil.

To roast

Approx. 1 hr. 30 mins. in the centre of an oven preheated to 200°C. Remove, cover and allow to cool slightly. Peel the beetroot while still lukewarm, cut into slices.

Salad

Combine the mustard, balsamic, oil and honey, season. Serve the beetroot slices on a platter. Sprinkle with the feta, almonds and thyme. Drizzle the dressing over the salad.

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