Beetroot from Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 5 tuber / s beetroot, medium-sized
- 200 g sheep cheese
- 2 tablespoon honey
- 3 tablespoon balsamic vinegar
- salt
- pepper
- olive oil
- oregano
Print Recipe
Pin Recipe Instructions
- Peel the beetroot tubers and cut into approx. 1x1x1 cm cubes.
- Heat the oil in a large pan and add the beetroot cubes. Add the balsamic vinegar and honey and simmer over low heat with the lid closed for about 10 minutes until the beetroot is firm to the bite.
- In the meantime, finely chop the sheep cheese. Season the beetroot with salt, pepper and oregano, add a little balsamic vinegar or honey if necessary and reduce the whole thing open a little more.
- Serve hot and sprinkle with sheep cheese as you like.
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