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Kalphen
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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Ingredients
Directions
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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.
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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.
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Nutrition
250Calories
Sodium8% DV190mg
Fat32% DV21g
Protein22% DV11g
Carbs1% DV3g
Fiber16% DV4g
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