falls roasted beetroots
1/2 tsp sea salt
1/2 tsp dried rosemary
a dash of pepper
1 tbsp olive oil
1 tbsp apple cider vinegar
6 cloves of garlic
a good handful of parsley
45g goat cheese (if vegan change cheese with walnuts)
Preheat the oven to 440F/225°C.
Start by washing the raw beets and cut them up in chunks and mix them with salt, rosemary, pepper, olive oil and vinegar. Line a baking sheet with parchment paper and place the beets on the baking sheet with the garlic and pop it in the oven for 20 minutes. After 20 minutes remove the garlic, stir around the beetroots and bake for additional 10 minutes.
Arrange the beets, garlic, parsley and goat cheese on a plate, drizzle olive oil on top, toast a piece of rye bread.