Wash and peel the potatoes. Cut them coarsely into cubes and put them in a pan of water with a pinch of sea salt.
Rinse the beets in a strainer. Cut in cubes of the same size as the potatoes. Set aside in a bowl.
Preheat the oven to 180 °C and cover a baking tray with baking paper.
First cook the potatoes for fifteen minutes, before adding the beets to the pan. Cook the vegetables together on medium heat for approx. five minutes until the potatoes are done.
Cut the apples in half, remove the core and cut them into four parts. Place the apples on the prepared baking tray and sprinkle them with the goat cheese. Bake the apples in the oven for 5-10 minutes.
In the meantime, finely chop the chives with a sharp knife. Drain the vegetables in a strainer and put them back into the pan. Mash the beets and potatoes.
Season the puree with the honey, sea salt, black pepper and chopped chives.
Scoop the puree onto four plates. Garnish it with the prepared apples. Serve it with fresh rocket and walnuts.
Preperation tip Make a vegan style puree by leaving out the cheese and honey in the dish. Instead, make a crumble of fresh cashews mixed with maple syrup. Sprinkle the nut crumble over the apples and bake them in a preheated oven at 175 °C for ten minutes or until the apples are lightly browned at the edges. You could also replace the fresh goat cheese with fresh cream cheese.