Beetroot Au Gratin with Sheep`s Cheese and Walnuts
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 tuber / s beetroot
- 150 g feta cheese
- 1 handful walnuts, roughly chopped
- 4 stalks parsley
- 1 clove garlic
- 1 small onion (s)
- 2 tablespoon vinegar
- 3 tablespoon oil
- 50 ml vegetable stock
- 1 teaspoon honey
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Either buy pre-cooked beetroot (available packaged in the vegetable department in the supermarket) or cook the beetroot yourself in salted water for about 15 minutes, let it cool down a little and then peel it.
- Cut the beetroot into thin slices. A bit of caution is advised here, as beetroot stains heavily.
- Mix a vinaigrette from vinegar, oil, vegetable stock and honey, season with salt and pepper. Finely chop the onion, garlic and parsley and stir in.
- Place the beetroot slices flat in a baking dish or on a tray and pour the vinaigrette over them. Crumble the sheep cheese and spread on top with the walnuts.
- Bake the beetroot gratin at approx. 200 ° C top / bottom heat for about 15 minutes until the sheep`s cheese turns golden brown.
- The quantities in this recipe are based on the fact that the dish is served as a main course. But it is also suitable as a starter, then only calculate half of everything per person.
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