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 dishpeanut oil, popcorn corn, pitten mix, sunflower seeds, pumpkin seeds, pine nuts, blackberry, blueberry, Spinach, Red onion, old farmhouse cheese, balsamic vinegar, honey, mustard, olive oil,spinach salad with forest fruit and old cheese -
35 minMain dishsauerkraut, butter, (chestnut) mushrooms, large onion, shiitake, winter carrot, crumbly potatoes, fresh thyme leaf, flat leaf parsley, vegetable stock, sour cream,russian sauerkraut stew -
35 minSmall dishQuinoa, garlic, Red onion, pumpkin, basil, bread-crumbs, egg, soft goat cheese, cream, sunflower oil, multigrain bulb, lamb's lettuce, tomato,quinoa pumpkin burger with goat's cheese cream -
20 minMain dishRoast beef, butter, cooking cream, grated horseradish, mustard, flat leaf parsley,roast beef with horseradish mustard sauce
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it