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
Print Recipe
Pin Recipe Instructions
- 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.
- 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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