Beetroot bulb with goat's cheese

Preheat the oven to 200 ° C. Cut the bunch in rings and mix with the goat's cheese in a bowl, with dill and freshly ground pepper. If necessary, rub the skin of the beetroot and place the beetroot upright. Stick a hole in the middle of the beetroot with an apple drill. Fill the cavities with the goat cheese mixture and press well. The cheese may protrude slightly at the top.

Place a sheet of filo dough on the work surface and brush thinly with oil. Put another 3 sheets on this and brush each sheet with oil. Make a stack of 4 sheets for everyone. Cut a square of 17 x 17 cm from each stack. Place a beet on each square in the middle. Fold the filo pastry loosely around the beet and press the sheets of dough on top of each other, making sure there are no openings. Put the beet bulbs with the closure under, on the baking sheet.

With the protuberance, stick stars out of the remnants of the dough piles. Place a star on each bread and sprinkle some sesame seeds. Place the remaining stars between the beet dumplings and sprinkle with sesame seeds.

Put the baking sheet in the middle of the oven and fry the beet dumplings for 30 minutes until golden brown and done. Look after 15 minutes if the loose stars are brown, take them with a thin spatula from the baking sheet, let them cool on a rack.

Mix the arugula in a bowl with the vinegar and ½ tablespoon of olive oil. Put the beet bulbs in the middle on plates and spread the arugula loosely around it. Put the stars around it. Tasty with marinated carrot and courgette rolls.