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Benjamin Ray Cummings
Roasted beetroot with feta
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Ingredients
Directions
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Preheat the oven to 240 ° C.
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Cut the beetroot into two-cm-thick sections and divide them into the roasting pan.
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Divide the thyme with salt, freshly ground pepper, balsamic vinegar and olive oil.
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Sprinkle the feta between them.
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Put the roasting pan in the oven and fry the beetroot in a quarter of an hour.
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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.
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Let them drain in a colander.
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Spread the leaf lettuce over plates and spoon the beetroot with feta on it.
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Place the potatoes between the beetroot.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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