Salt and pepper
Beets and summer fruit may not be a standard combination. But the earthy and the sweet complement each other beautifully.
Pick the most perfect beetroots from your favorite market, store or from your own yard.
Put them in a bowl (with their skin on) and add two tablespoons of good olive oil, some thyme, a good pinch of salt and black pepper. Mix it.
Wrap the beets with tinfoil and put them in a preheated oven (200 degrees). Time? Varies. depends on the size of your beets. But a skewer will help you to check if they are cooked. I would check up on them for the first time after an hour. Skewer slides in and out easily? Your beets can be removed from the oven.
Beets are cooking? Pit the fruit. I used nectarine, peach, plum and apricot.
Put them in a bowl. Cover them with two tablespoons of good olive oil, thyme a good pinch of salt and two tablespoons of vanilla extract. Mix it and place everything on a baking tray lined with baking paper.
These fruits need to be baked under a hot grill (meaning: only heat from above please). Keep them there until the natural sugar has caramelized slightly.
Oh. Want to go for perfection? Definitely take your time and grill each fruit separately. Different sizes need different times under the grill. I’m easy. I appreciate the different doneness of the fruit.
While the fruits are doing their thing, you can peel the skin off the beets and chop them up, if you feel the need to.
Finally: bring the fruits and beets together on a plate and add a good dollop of a mix of coconut yogurt and fresh goat cheese.