4 large uncooked beetroots
150 g soft goat’s cheese
Basil pesto for basting
2 dl dark balsamic vinegar
Coarse sea salt
0.5 dl sugar
Approx. 6 sprigs of thyme
Freshly ground pepper according to taste
3 garlic cloves
Melted butter or oil for greasing
Wash the beetroots thoroughly.
Place the beetroots in a deep roasting dish.
Make sure that the dish is large enough.
Crush the garlic and add it to the roasting dish. Season with salt, sugar, thyme and black pepper.
Pour the balsamic vinegar in the roasting dish and add water until the beetroots are completely covered.
Cover the dish with a lid or kitchen foil.
Place the dish in an oven that has been heated to 200 °C.
Bake for 1–2 hours or until the beetroots have softened.
The baking time depends on the dish and oven.
Allow the beetroots to cool.
Peel the beetroots and cut them into rectangular sticks (approx. 5×5 cm).
Cut similar sticks from the Malax Loaf.
Cut the beetroot and bread sticks into approx. 1.5–2 cm thick slices.
Arrange the bread and beetroot slices on a skewer.
Grease the skewers with melted butter or oil.
Grill the skewers and baste them with the pesto.
Pipe or spread the soft goat’s cheese on the bread and beetroot slices.