Beetroot stew with silver onions and fried goat's cheese

Name: beetroot stew with silver onions and fried goat's cheese
Total time: 40 min
Yield: 4
Ingredients: 1 kilogram crumbly potato; 100 milliliters milk; 2 tablespoon olive oil; 500 gram cooked beet; 1 tablespoon balsamic vinegar; 100 gram silver outing; 4 paste hard goat cheese; 2 protein; bread crumbs; 100 gram butter; 100 gram liquid baking product; 2 tablespoon fresh chives

Ingredients

1 kilogram crumbly potato
100 milliliters milk
2 tablespoon olive oil
500 gram cooked beet
1 tablespoon balsamic vinegar
100 gram silver outing

4 paste hard goat cheese
2 protein
Bread crumbs
100 gram butter
100 gram liquid baking product
2 tablespoon fresh chives

Directions

Cook the potatoes with salt and pour them.
Heat the milk. Stamp the potatoes with the milk, 1 tablespoon of olive oil and pepper to a coarse puree. Scoop the beetroot through it. Keep warm.
Heat the rest of the olive oil with the balsamic vinegar and fry the silver onions for 3 minutes.
Remove the cheese slices through the egg white and then through breadcrumbs. Heat the butter and fry the cheese slices in brown for about 1 minute.
Serve the silver onions on the stew and serve the goat's cheese. Garnish with the chives.