Beetroot Salad

Preheat the oven to 200 degrees Celsius and bake the beet for approximately 1 hour and 25 minutes. It is ready when it is completely soft to the core (check with a small knife). Allow it to cool a bit before cutting it up. While the beet is in the oven, proceed with the next steps.

Bake the pumpkin seeds in the oven at 200 degrees Celsius for 15 minutes, or until they become golden and crispy.

Boil the apple juice and let it simmer for approximately 5-7 minutes. It should be reduced to become thicker; this process is called reduction. Be cautious towards the end, as it should be boiled down to a syrup-like consistency.

Slice the cherry tomatoes diagonally. Then, drizzle olive oil, cherry vinegar, and salt over them. Also, cut the chevre into pieces. Set both aside.

Once the beets are ready, cut them into pieces. It's advisable to use an old cutting board and preferably wear gloves, as beets are very color-rich. Toss the beet pieces with cherry vinegar, olive oil and salt. Set the beets aside.

Pour parsley oil into the reduced apple juice (optional). This oil adds a bit of extra color to the dish, but it's also fine without. If you want to make it yourself, blend 100g neutral oil and 150g parsley in a blender for 4 minutes. Then, heat it to approximately 60-70 degrees Celsius. Afterward, strain the parsley oil and mix it into the reduced apple juice.

Plate the dish: Begin with the beets, followed by the tomatoes. Place the chevre pieces on top, and sprinkle with sunflower seeds and herbs if available. Finally, pour the apple juice with parsley oil over the top.