Goat cheese in crispy coating with beetroot, honey and thyme

• eggs↗2

  beaten

• panko crumbs↗100 г g

  use Japanese panko crumbs if you can find them

• soft, rindless, delicate goat cheese (about 100 g each)2
• olive oil↗1 ст. л. tbsp
• home-cooked beetroot2

  peeled

• olive oil↗1 ст. л. tbsp
• small thyme↗2

  sprigs

• small bunch of thyme

  leaves removed

• red wine vinegar↗2 ч. л. tsp
• honey↗2 ч. л. tsp
• olive oil↗2 ст. л. tbsp

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C (200 °C convection, gas setting 7). In a mortar, crush the thyme leaves with a pinch of salt, add red wine vinegar, honey and 2 tbsp olive oil, mix and set the dressing aside.

2. 2

   In two shallow dishes, pour the beaten egg and the panko crumbs. Dip each cheese piece first in the egg, then in the panko so it is evenly coated. Place the cheeses on an oil‑greased baking tray, drizzle a little more olive oil over them and bake for 10 minutes until golden.

3. 3

   While the cheese bakes, thinly slice the cooked beetroot and arrange it on plates. When the cheese is ready, place it over the beetroot, garnish with thyme sprigs and drizzle with the prepared dressing. Serve immediately.