Filter
Reset
Sort ByRelevance
Benjamin Ray Cummings
Roasted beetroot with feta
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 240 ° C.
-
Cut the beetroot into two-cm-thick sections and divide them into the roasting pan.
-
Divide the thyme with salt, freshly ground pepper, balsamic vinegar and olive oil.
-
Sprinkle the feta between them.
-
Put the roasting pan in the oven and fry the beetroot in a quarter of an hour.
-
Boil the potatoes in the peel in a pan with a large bottom of water with a little salt in a maximum of 10 minutes.
-
Let them drain in a colander.
-
Spread the leaf lettuce over plates and spoon the beetroot with feta on it.
-
Place the potatoes between the beetroot.
-
20 minMain disholive oil, garlic, ground cumin, peeled pistachio nuts, vortexed apricots, lamb stubs, Meat bouillon,Lamb rolls with pistachio nuts
-
15 minMain dishbasil, flat leaf parsley, chives, anchovy fillets, garlic, capers, Red wine vinegar, olive oil, giant shrimp, lemon,shrimp with salsa
-
20 minMain dishturkey fillet, basil, parma ham, olive oil,turkey breast with parma ham and basil
-
30 minMain dishvine tomatoes, Red onion, lime, coriander, jalapeño pepper in pot, mild olive oil, black beans refried in canned, tap water, diced chipotle pepper, vega finely chopped, corn granules in tin, corn tortilla wraps, grated Gouda old cheese 48,quesadillas with salsa
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it