Warm Beetroot in Balsamic Vinegar with Jacket Potatoes and Cream Cheese

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 1)

Ingredients

  • 2 beetroot (approx. 50 g)
  • 2 m. Jacket potato (s) (approx. 50 g)
  • 1 spring onion (s)
  • 100 g cream cheese, reduced fat or
  • sour cream or crème casual
  • some balsamic, dark
  • Pepper (Sezchuan pepper), freshly ground
Warm Beetroot in Balsamic Vinegar with Jacket Potatoes and Cream Cheese
Warm Beetroot in Balsamic Vinegar with Jacket Potatoes and Cream Cheese

Instructions

  1. Cook the beetroot until cooked. Cut the spring onions into thin rings and mix with the cream cheese. If necessary, stir with a little milk and add a teaspoon of mustard and a little honey.
  2. Halve the cooked beetroot and cut into approx. 0.5 cm slices. Then, as warm as possible, pour the balsamic vinegar over it, let it steep and pepper. Serve the warm, marinated beetroot with the cream cheese and potatoes.

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