Filter
Reset
Sort ByRelevance
Allie888
Puffed beetroot with goat's cheese and pistachio nuts
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200ºC. Place the beets per piece on a piece of folded aluminum foil. Halve large beets if necessary.
-
Place the garlic and oregano in the middle on the beets, sprinkle with salt and pepper and drizzle with olive oil and balsamic vinegar.
-
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.
-
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.
-
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.
Blogs that might be interesting
-
25 minAppetizercourgettes, olive oil, White wine vinegar, garlic, sundried tomatoes in oil, salt flakes,salad of grilled courgettes
-
35 minLunchbutter, liquid baking product, shallot, onion, curry powder, cumin powder (djinten), potato, parsnip, chicken bouillon, vegetable stock, cooking cream, demi crème fraîche, smoked chicken, flat leaf parsley, White bread,parsnip soup with chicken and curry
-
180 minAppetizerslightly acidic apple (eg Smith), lemon juice, hard (unripe) mango, radish, sea salt, rice vinegar, lime, coriander, peanut butter, sambal, Brown sugar, Thai fish sauce, ground cloves, cabbage,mango salad with peanut-coriander sauce and apple 'chips'
-
140 minAppetizerromatomatics, basil, dry sherry, herbal broth, Tabasco,chilled tomato soup with basil
Nutrition
430Calories
Fat43% DV28g
Protein22% DV11g
Carbs10% DV30g
Loved it