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Beetroot puree with pecorino biscuits
 
 
4 ServingsPTM10 min

Beetroot puree with pecorino biscuits


A tasty recipe. The vegetarian starter contains the following ingredients: egg, boiled beets, white cheese cubes (crumbled), driededragon, extra virgin olive oil, pecorino (cheese) (grated), arugula (lettuce and bag a 75 g).

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Directions

  1. Split the egg (the protein is not used). Puree the beetroot with the cheese and the egg yolk, season with the tarragon, 2 tbsp oil, (freshly ground) pepper and salt. Put the puree in a bowl. Heat a frying pan with non-stick coating. Spoon 4 tbsp pecorino next to each other, so that you get 4 pecorino biscuits. Fry them until golden on a medium heat. Let them carefully slide out of the pan onto a chilled plate and stiffen.
  2. Mix the arugula with the rest of the oil and salt and pepper to taste. Spoon the beetroot into 4 bowls and garnish with the arugula. Put a pecorino biscuit in the puree just before serving.


Nutrition

250Calories
Sodium8% DV190mg
Fat32% DV21g
Protein22% DV11g
Carbs1% DV3g
Fiber16% DV4g

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