Warm carrot and beetroot salad

Peel the carrots, cut them in half and quarter the halfs lengthwise, sprinkle with 2 spoons of olive oil, season with salt and pepper and place on a baking tray. Bake in a preheated oven at 230 °C (220 °C fan oven) for 20 minutes.

In the meantime, quarter the pre-cooked beetroot, peel and finely chop the garlic. Slice the goat's cheese and halve or quarter the slices. Wash the thyme, dry, remove the leaves from the stems and chop according to size.

After 20 minutes, add the beetroot to the carrots, mix together, add the goat's cheese and garlic to the tray as well and cook for another 5 minutes.

Split evenly on 4 soup plates or bowls. Mix vinegar, salt and pepper and honey and stir in the oil, then pour the sauce over the salad. Sprinkle with thyme and serve warm.