Red beet cheesecake
Ingredients for 2 cheesecakes:
2 large and cooked beetroots
150 to 200 g of fresh goat cheese
1 teaspoon of dried oregano and parsley
2 tablespoons olive oil
Fresh parsley for garnish
Cut the beets into large slices, 1 cm thick and extract identical wheels using a metal ring (7-8 cm in diameter).
In a bowl, mix together the goat cheese with the olive oil and spices. Cover a flat plate with transparent film and put on two metal rings. Spoon a layer of cheese in each. Lay a wheel of redbeet. Alternate layers of cheese and beetroot. Finish with a layer of cheese. Refrigerate the cheesecakes for 1-2 hours.
Remove the metal ring just before serving the cheesecakes. Decorate with a sprig of fresh parsley and some olives. Serve immediately.