Beet carpaccio with goat cheese dressing 

Ingredients for 4 people: 

• 3 Raw red beets 

• 3 Chioggia beets 

• A Spring of thyme 

• 4 tbsp olive oil 

• 1 tbsp apple cider vinegar 

• 1 tbsp honey 

• Half a lemon 

• 125 grams of plain goat cheese 

• Pine nuts 

• Garden cress 

Instructions: 

Preheat the oven to 390 °F (200 °C). Take aluminium foil and wrap each red beet tightly. Roast them in the oven for 1 hour. Once they are done, remove the foil and let them cool. Once cooled, peel the beets. 

Next, peel the chioggia beets and slice them into very thin slices. Do the same with the red beets. Once you have nice thin slices, arrange them on a plate alternating the slices. 

Take a small bowl and combine the thyme, olive oil, vinegar, and honey. Mix well until it becomes a dressing. Grate the lemon zest into the dressing and stir. Drizzle the dressing over the beets and crumble the goat cheese on top. Top off with some garden cress and pine nuts over the salad. Enjoy!