Puffed beetroot with goat's cheese and pistachio nuts

Preheat the oven to 200ºC. Place the beets per piece on a piece of folded aluminum foil. Halve large beets if necessary.

Place the garlic and oregano in the middle on the beets, sprinkle with salt and pepper and drizzle with olive oil and balsamic vinegar.

Fold the foil packs tightly closed and pop the beets in the middle of the oven for about 45 minutes. If you can pierce the beet with the tip of a knife, they are done.

Take the baked beetroot out of the oven, beware because they are very hot. Heat the oven grill. Open the packages, but leave the foil around it.

Cut the beetroot at the top crosswise and push them open slightly. Fill the opening with the goat's cheese and spread the nuts and honey over it. Do not grate 4-5 minutes too close under the grill until the goat's cheese is light brown.