Baked beetroot with herb curd

Name: Baked beetroot with herb curd
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 4 Beetroot (200-250 g each); 1/2 bunch Dill and chives; 1/2 Beet Cress; 375 g Cream quark (40 % fat in dry matter); 4 TABLESPOONS Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Aluminium foil

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

4 Beetroot (200-250 g each)
1/2 bunch Dill and chives
1/2 Beet Cress
375 g Cream quark (40 % fat in dry matter)
4 TABLESPOONS Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Aluminium foil

Directions

1
Wash the beetroot, drain and wrap in aluminium foil. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 1 1/4 - 1 1/2 hours. In the meantime, wash dill and chives, dab dry and chop finely, except for a little bit for garnishing. Cut cress from the bed with scissors.
2
Stir curd and milk until smooth and stir in the herbs, except for two tablespoons. Season to taste with salt and pepper. Cut the baked beetroot crosswise with a knife and press them apart. Arrange with quark on plates and serve sprinkled with herbs and garnished.