Zubereitung

1. 1

   Drain the pre-cooked beetroot and cut it into slices about one centimetre thick. Beetroot stains board and fingers, so use a board that can take a few marks. Unlike raw beetroot, which needs almost half an hour in cubes, pre-cooked beetroot is hot within minutes and only has to pick up some roasted flavour.

2. 2

   Toss the slices with the olive oil, the salt, the pepper, the dried thyme and the balsamic vinegar.

3. 3

   Preheat the airfryer to 190 °C.

4. 4

   Lay the slices in the basket in a single layer with space between them and stack nothing; cook larger quantities in two batches. Cook at 190 °C.

5. 5

   Turn the slices and carry on cooking at 190 °C until the edges are browned and the already cooked slices are heated right through to 70 °C.

6. 6

   Cut the goat's cheese into slices, lay them on the beetroot and bake until the cheese is soft and takes on colour. Bare cheese does not belong in the basket; here it sits on the slices and does not drip through the rack.

7. 7

   Drizzle the honey over the finished dish and scatter the chopped walnuts on top. Both go on only at the end, because honey burns in the basket and the nuts would turn bitter.