Baked beetroot with curd cream

Name: Baked beetroot with curd cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg beetroot (preferably small tubers); 7-10 Tbsp Salt; 3 TABLESPOONS Vinegar; 75 g Gouda cheese; 1 collar Parsley and chives; 150 g Low-fat curd; 150 g Fresh cream; 1 Egg (Gr. M); 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp white pepper; 7-10 Tbsp Grease; 1-2 TEASPOONS Vegetable broth

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kg beetroot (preferably small tubers)
7-10 Tbsp Salt
3 TABLESPOONS Vinegar
75 g Gouda cheese
1 collar Parsley and chives
150 g Low-fat curd
150 g Fresh cream
1 Egg (Gr. M)
2 TABLESPOONS Breadcrumbs
7-10 Tbsp white pepper
7-10 Tbsp Grease
1-2 TEASPOONS Vegetable broth

Directions

1
Clean and wash the beetroot. Cook in boiling salted water covered with vinegar for about 25 minutes
2
Finely grate the cheese. Wash herbs and cut finely. Mix quark, crème fraîche, egg, breadcrumbs, cheese and 2/3 herbs. Season with salt and pepper
3
Drain the beetroot, quench and let it cool down a little. Remove the skin. Cut the tubers in half and hollow them out. Cut the inside into fine cubes.
4
Place the beetroot halves in a greased casserole dish and fill with the quark cream. Spread the beetroot cubes around it. Dissolve the stock in 3/8 l hot water and pour on
5
Beetroot in a preheated oven (electric cooker: 200 °C/
6
Air circulation: 175 °C/gas: level 3) Bake for approx. 20 minutes. Sprinkle with remaining herbs. Serve with mashed potatoes with fried onions