Summary

Ingredients

• 700 g beetroot
• 2 pear (s)
• 100 ml cream
• 1 tablespoon walnuts
• 200 g Goronzola
• Lemon juice
• salt and pepper
• parsley

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Instructions

1. Boil and peel the beetroot, cut into slices. Peel and quarter the pears, remove the core, cut into thick slices, drizzle with lemon juice.
2. Layer the beetroot and pears like a roof tile in an ovenproof buttered dish, season with salt and pepper. Meanwhile, let the Gorgonzola melt in the cream. Add chopped parsley. Pour in the cheese and cream mixture from the side. Crumble the walnuts and sprinkle them over the vegetables. Baked for about 15 minutes at 200 °.
3. Potatoes or bread go well with this.
4. My tip: Cook the potatoes with the beetroot, peel them and layer them in the pan.