Hasselback beetroot with thyme and goat cheese
Hasselback of beetroot with vinegar, honey, thyme and goat cheese.
Put the beetroot unpeeled in a large pan. Boil them in water with the vinegar and salt for 30 minutes.
Preheat the oven to 170 ° C. Peel the (slightly cooled) beets.
Place a beet on a cutting board and place 2 wooden spoons (or chopsticks) on both sides against the beet.
Cut a slice of the beet with a sharp knife every 3 mm. The stems of the wooden spoons prevent you from cutting through the beet.
Cut all the beets in this way and put them in the baking dish.
Beat the balsamic vinegar, oil and honey in a bowl with a whisk. Season with pepper and salt.
Drizzle the beets with half of this mixture. Bake the beet for 45 minutes in the middle of the oven. After 25 minutes, drizzle again with the mixture.
Meanwhile, stir the leaves of the sprigs of thyme and scrape the cheese into slices.
Remove the beets from the oven and spread the slices of cheese over the notches in the beets. Make sure the cheese does not project too much. Sprinkle with the thyme.
Place the oven at 200 ° C and bake the beet for another 10 minutes.