Beetroot and Goat Cheese Tart

Clean the beetroot, wash it, and cut it into thin slices. If the beetroot has fresh leaves, wash them and cut the stems into 2 cm pieces, leaving the small leaves whole and cutting the large ones in half.

In a deep pan, heat the clarified butter (ghee). Add the crushed garlic, sauté briefly, then add the beetroot slices. Sauté for about 3 minutes.

Add the beetroot stems to the pan and, after another two minutes, add the leaves. Sauté everything together for one more minute, then season with salt and pepper to taste.