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Allie888
Puffed beetroot with goat's cheese and pistachio nuts
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Ingredients
Directions
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Preheat the oven to 200ºC. Place the beets per piece on a piece of folded aluminum foil. Halve large beets if necessary.
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Place the garlic and oregano in the middle on the beets, sprinkle with salt and pepper and drizzle with olive oil and balsamic vinegar.
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Fold the foil packs tightly closed and pop the beets in the middle of the oven for about 45 minutes. If you can pierce the beet with the tip of a knife, they are done.
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Take the baked beetroot out of the oven, beware because they are very hot. Heat the oven grill. Open the packages, but leave the foil around it.
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Cut the beetroot at the top crosswise and push them open slightly. Fill the opening with the goat's cheese and spread the nuts and honey over it. Do not grate 4-5 minutes too close under the grill until the goat's cheese is light brown.
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Nutrition
430Calories
Fat43% DV28g
Protein22% DV11g
Carbs10% DV30g
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