Summary

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

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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.