Preheat the oven to 225°C. Slice the beetroots thinly and spread in a oven tray/pan. Roast in the oven for 30 minutes, or until they star to soften and edges start to crisp.
Remove from oven and spread thin slices of chevre, the sunflower seeds and swirl the honey on top. Roast for another 10 minutes or until the chevre is turning golden at the edges.
Serve with rocket
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