3 red beets
150 g goat cheese
2 tbs olive oil
1/2 tps dried thyme
2 tbs chopped fresh rucola
2 tbs pine nuts
Peel and boil the beets until they are soft.
While the beets are cooking, mix the olive oil, chopped rucola and thyme. Add a pinch of salt.
Slice the hot beets and place on the serving plates.
Spread the oil mixture over the beets.
Add goat cheese and pine nuts.
Decorate with rucola leafs.