Rye Bread w. balsamic and honey baked beetroot
10. Dec 2024
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Ingridients
1
Preheat the oven to 160°C. Peel the beetroot and drizzle balsamic vinegar and honey over it. Sprinkle with a little salt. Wrap the beetroot well in silver foil and bake them in the oven for approx. 1 hour or until tender. Allow the beetroot to cool off, and then cut into sticks.
2
Mash the goat cheese in a bowl and mix it with the sour cream until you get a soft and spreadable mixture consistency. Season with salt and pepper.
3
Spread the rye bread with a generous layer of the goat cheese cream. Pat the beetroot sticks dry with a piece of paper towel and place them on top of the goat cheese. Sprinkle with toasted nuts for extra crunch.
4
Garnish with a sprinkle of beetroot powder and finish with a few fresh chervil leaves.