Beet stew with goat cheese and kriel salad

Name: beet stew with goat cheese and kriel salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 kg new potatoes; 2 toe garlic; 6 el traditional olive oil; 300 g vegetarian bacon strips; 1 kg boiled beets; 200 g silver onion; 2 el liquid honey; 300 ml water; 50 g fresh chives; 120 g soft goat cheese

Stew of beets, baby potatoes, silver onions, vegas and goat's cheese.

Ingredients

Directions

Cook the potatoes for 15 minutes in water with salt. Drain and allow to cool slightly.
In the meantime, cut the garlic finely. Heat the oil in a frying pan and fry the garlic with the vega bacon strips for 3 minutes. Peel the beetroot and cut into pieces.
Add the beetroot, silver onions, (4 people) 5 tablespoon of the onions, honey and water to the mixture in the frying pan and simmer for 10 minutes with the lid on the pan.
Meanwhile, halve the potatoes and put them in a bowl. Cut the chives finely and add 2/3 of them to the potatoes, together with the oil and (per 4 persons) 2 tablespoon of the silver onions.
Mix and season with pepper and salt.
Divide the stove over deep plates and crumble the goat's cheese over it. Sprinkle with the rest of the chives. Serve the kriel salad separately.