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
Beetroot Spelled with Sheep Cheese
Beetroot Spelled with Sheep Cheese

Instructions

  1. 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.
  2. 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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