Beetroot with baked goat's cheese

Preparation

1. Preheat the oven to 180 °C. Roughly chop the thyme leaves and mix with the Parmesan. Cut each beetroot in half across.
2. Grease an ovenproof dish with the olive oil. Press the goat's cheese rounds on both sides into the thyme and Parmesan mixture, place each on a beetroot half and sprinkle over the remaining mixture. Bake in the oven for 10 to 15 minutes.
3. Toast the pumpkin seeds in a dry frying pan.
4. Whisk the balsamic vinegar, salt and pepper with the pumpkin seed oil and rapeseed oil, then stir in the pumpkin seeds.
5. Drizzle the baked beetroot with the dressing and serve with baguette.

Drink with it

• White wine · excellent match

  Sauvignon Blanc from the Loire (Sancerre, Touraine) or Styria

  Goat's cheese and Sauvignon Blanc are a textbook pairing: the high acidity cuts the fresh cheese, and the herbaceous note picks up the thyme.

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• Red wine · good match

  Light Spätburgunder (Pinot Noir), lightly chilled

  The earthy side of Pinot meets the beetroot, and low tannin sits well with the goat's cheese.

• Rosé · good match

  Dry rosé from Spätburgunder (Pinot Noir)

  Red berry fruit accompanies the sweet, earthy beetroot, and the acidity stands up to the cheese and balsamic.

• Sour beer · good match

  Gose or Berliner Weisse

  Mild acidity and a hint of salt refresh alongside the sweet beetroot and counter the creaminess of the cheese.

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