½ organic lemon
1 dl water
500 g raw beetroot
½ tbsp rapeseed oil
½ dl Appenzeller Alpenbitter
½ dl water
½ bunch of flat-leaf parsley
30 g candied lemon peel
1 tbsp liquid honey
2 tbsp lemon juice
½ tsp salt
A little pepper
75 g fresh goat’s cheese
4 slices of baguette bread (approx. 20 g each)



Peel lemon with vegetable peeler, cut peel into very fine strips and blanch briefly in boiling water, drain and set aside. Peel beetroot and cut into sticks approx. 7 mm thick. Heat oil and sauté beetroot for approx. 2 min.

Pour in Appenzeller Alpenbitter and water, cover and simmer on a low heat for approx. 10 min.

Finely chop parsley and candied lemon peel, add both to the beetroot together with the lemon juice and the honey, mix and heat, season. Garnish the lukewarm beetroot with the lemon peel strips set aside earlier. Serve together with fresh goat’s cheese and slices of toasted baguette bread.