Roasted beetroot with feta

Name: roasted beetroot with feta
Total time: 30 min
Yield: 4
Ingredients: 1000 gram boiled beetroot; 1 tablespoon fresh thyme; 1 tablespoon balsamic vinegar; 2 tablespoon olive oil; 200 gram feta; 500 gram potatoes in shell; 1 bag young leaf lettuce

Ingredients

1000 gram boiled beetroot
1 tablespoon fresh thyme
1 tablespoon balsamic vinegar
2 tablespoon olive oil

200 gram feta
500 gram potatoes in shell
1 bag young leaf lettuce

Directions

Preheat the oven to 240 ° C.
Cut the beetroot into two-cm-thick sections and divide them into the roasting pan.
Divide the thyme with salt, freshly ground pepper, balsamic vinegar and olive oil.
Sprinkle the feta between them.
Put the roasting pan in the oven and fry the beetroot in a quarter of an hour.
Boil the potatoes in the peel in a pan with a large bottom of water with a little salt in a maximum of 10 minutes.
Let them drain in a colander.
Spread the leaf lettuce over plates and spoon the beetroot with feta on it.
Place the potatoes between the beetroot.