Beetroot and Goat Cheese Pie

Wash the beetroot thoroughly, peel it, and cut it into thin slices. If the beetroot has fresh leaves and stems, wash them too: cut the stems into 2 cm pieces, leave the smaller leaves whole, and halve the larger ones.

Heat the ghee butter in a deep pan. Add the garlic cloves, crushed with the palm of your hand, sauté briefly, then add the beetroot slices. Sauté for about 3 minutes, then add the beetroot stems, and after another two minutes, the leaves. Sauté with the leaves for only one more minute, then season with salt and pepper to taste.

Spread the puff pastry on a baking tray lined with baking paper. Pile the beetroot mixture onto it, leaving an approximately 2 cm border around the edges. Arrange the goat cheese slices on top of the beetroot. Bake in a preheated fan-assisted oven at 200°C for 20-30 minutes until done.