4 yellow beets or red beetroots
4 tbsp pumpkin seeds or pine nuts 100 g/4 oz Västerbottensost
3 tbsp rapeseed oil
flake salt and freshly milled pepper
Boil the yellow beets in salted water until they are almost cooked. Allow to cool, then peel and slice thinly. Toast the pumpkin seeds in a dry pan on me- dium heat. Arrange one layer of yellow beet slices on each of four plates. Drizzle the yellow beets with a little rapeseed oil, scatter with the toasted pumpkin seeds and cover with slices of Västerbottensost®. Season with flake salt and freshly milled black pepper.