Summary

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

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.