Recipe: Roasted beetroot with thyme and goat cheese - Gorenje & chef Bine Volčič

The new generation of Gorenje built-in appliances offers us a wide range of personal assistants that take care of even the smallest details. This time we focused on the MultiFlow 360˚ function, which ensures optimal circulation of air or steam in the oven. The function will also help us prepare delicious beetroot with thyme and goat cheese. Let's not forget the prize game, which runs until July 31, and can win us a one-month online cooking course on the portal of chef Binet Volčič.

With the new generation of Gorenje built-in kitchen appliances, cooking is faster and more fun, and prepared dishes are much healthier. The new generation of standard and steam ovens, hobs and kitchen hoods is easy to use and enables everyone to achieve excellent results in the preparation of tasty and healthy dishes. An inspiring user experience, environmental friendliness and energy efficiency are the guiding principles of all new appliances.

In collaboration with chef Binet Volčič, Gorenje has also prepared some recipes for us.

What is MultiFlow 360°?

The MultiFlow 360˚ system takes care of optimal circulation of air or steam in the oven. Thoughtfully placed openings on the back of the oven and a unique design Home made (a design inspired by traditional vaulted ovens), evenly distributes air and steam. The fan thus sends hot air to every corner of the oven's interior, as a result of which the hot air evenly surrounds the food. The food is cooked to perfection on all sides. The special dynamics of air movement makes it possible baking on several levels, and smells and tastes do not mix.

With the MultiFlow 360° function and the help of chef Binet Volčić, we prepared something delicious this time roasted beetroot with thyme and goat cheese.

Ingredients for preparing roasted beetroot with thyme and goat cheese (for 4 people):

6 medium-sized beetroots
2 tablespoons of butter
2 sprigs of fresh thyme
60 g of goat cheese
a handful of walnuts
salt
pepper

1. Lower and upper heater 200°C, 60 minutes
2. Lower and upper heater 140°C, 45 minutes

Recipe: gazpacho soup made of melon, cucumber and mint

Wash the beetroot well and place it unpeeled on a baking sheet. Place in the preheated oven on level 2 and bake in two steps. Peel the roasted beets and cut them into large cubes. Heat the butter in a pan, add the beetroot cubes and fry a little on both sides. Season with salt and pepper, add finely chopped tarragon. Serve with sliced goat cheese and coarsely chopped walnuts.