Ingredients

• 4 roasted beets
• a handful of arugula
• 1/4 red onion
• 1 tablespoon pine nuts
• 100 g goat cheese curd (or cream cheese curd or ricotta) or blue goat cheese or camembert
• 1 teaspoon oregano leaves
• honey vinaigrette (2 servings)
• croutons

Preparation

1. Roast the beets, peel and slice thinly with a sharp knife. Arrange on serving platters, add onion strips, arugula and pine nuts toasted in a pan. Drizzle with vinaigrette mixed with oregano.
2. Make croutons and spread with cheese curd. If we use blue goat cheese or camembert, we bake the croutons together with the cheese in the oven, under the grill, until the cheese melts.