Summary

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

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Instructions

1. 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.
2. Cut the beetroot into thin slices. A bit of caution is advised here, as beetroot stains heavily.
3. 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.
4. 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.
5. Bake the beetroot gratin at approx. 200 ° C top / bottom heat for about 15 minutes until the sheep`s cheese turns golden brown.
6. 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.