3 Big beetroots
250 gr of crumbled 5% sirene cheese
2 Tbsp lemon juice or balsamic vinegar
1 Tsp cold press olive oil
A pinch of ground black pepper
A handful of mint leaves
Cook the beetroot in boiling water for 40-50 minutes until the beetroot is soft but still solid. Afterwards, chill it well.
Peel the beetroot and slice it thinly using a mandolin.
Arrange the slices of the beetroot on a serving plate.
Scatter the cheese above the beetroot slices.
Pour lemon juice or balsamic vinegar and olive oil on the dish, add black pepper, scatter mint leaves on the dish and serve.