Puffed beet with goat's cheese and walnuts

Name: puffed beet with goat's cheese and walnuts
Cook time: 30 min
Total time: 90 min
Yield: 4
Ingredients: 8 raw beet; 200 g black quinoa; 400 g asparagus broccoli; 3 el walnut oil; 20 g fresh flat parsley; 75 g unroasted walnuts; 6 bread rollsteak ginger in syrup; 175 g goat cheese natural 45

Beets from the oven with quinoa, asparagus broccoli, goat cheese and walnuts

Ingredients

Directions

Preheat the oven to 200 ° C.
Peel the beets and cut a piece from the top and bottom. Cut them crosswise, but not completely.
Sprinkle with salt if necessary and pack them separately in a piece of aluminum foil.
Put them in the oven for 1 hour (they do not have to be at temperature yet).
Meanwhile, prepare the quinoa in water according to the instructions on the package. Drain and put into a bowl.
Cut the asparagus broccoli into pieces and cook for 3 minutes until al dente. Drain and put in the quinoa.
Mix in the walnut oil and season with salt and pepper.
Meanwhile, cut the parsley fine. Chop the walnuts coarsely and finely chop the ginger. Mix the goat's cheese with the parsley.
Remove the beets from the oven and remove them from the foil.
Fill the beets generously with the goat's cheese and place the whole walnuts on top.
Serve the beets with the quinoa with asparagus broccoli.