Baked Potatoes with Beetroot Curd
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large potatoes (approx. 750 g)
- 3 small beets (approx. 200 g)
- 1 tablespoon oil
- 250 g quark (low-fat quark)
- 6 tablespoon milk
- 3 tablespoon heavy cream
- salt
- 75 g cucumber (s)
- 1 small apple (approx. 75 g)
- 75 g leeks, excludin the white
- 2 stalks dill
Print Recipe
Pin Recipe Instructions
- Brush the potatoes and beetroot under running water. Wrap individually in aluminum foil brushed with oil. Bake at 200 ° C on the wire rack on the 2nd rack from below. Potatoes 50-55 minutes, beetroot 35-40 minutes.
- Mix the quark with the milk and cream until smooth, season with salt. Wash the cucumber with hot water and finely dice it. Wash the apple, also dice. Clean and wash the leek and dice very finely. Stir the prepared ingredients into the quark.
- Rinse the beetroot in cold water and peel it into fine cubes
- to cut. Spread out the cubes and let them cool until the potatoes are cooked through. Then stir into the quark and season with salt.
- Half-wrap the potatoes out of the foil, break open with 2 forks and sprinkle with salt, pour in some quark, sprinkle with torn dill boxes and serve. Serve the rest of the quark separately.
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