Beetroot Spelled with Sheep Cheese
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 100 g spelled, round, cooks quickly
- 200 ml vegetable stock, instant
- 200 g beetroot cooked, vacuum-packed
- 1 onion (s), finely chopped
- 1 clove (s) garlic, finely chopped
- 1 tablespoon oil
- 1 tablespoon apple cider vinegar
- Salt and pepper from the mill
- 150 g feta cheese
- 2 tablespoon walnuts, chopped, roasted fat-free
- Thyme, fresher
Print Recipe
Pin Recipe Instructions
- Cover and cook the spelled in the broth for approx. 10-15 minutes. In the meantime, cut the drained beetroot into 1 cm cubes. Sweat the onion and garlic in 1 tablespoon of oil. Add the beetroot, vinegar and a little water. Season to taste with salt and pepper.
- Mix the cooked spelled with the thyme leaves, distribute on plates. Arrange the beetroot and the crumbled cheese on top. Garnish with nuts and thyme.
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