Beetroot strudel cake

Beetroot strudel cake

Total: 1 hr 5 min. | Active: 35 min.
vegetarian
Nutritional value / person: 435 kcal
, Fat: 28 g
, Carbohydrate: 34 g
, Protein: 11 g

Ingredients

6 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Filling

1 tbsp butter
3 shallots, cut into segments
800 g raw beetroots, coarsely grated
2 tbsp balsamic vinegar
½ bunch thyme, finely chopped
1 tsp salt
2 strudel pastry (approx. 120 g each)
50 g butter, melted
150 g blue cheese (e.g. Gorgonzola), cut into chunks
50 g walnuts, toasted, coarsely chopped
knob of butter
a little sea salt
WE NEED Shopping List Purchase ingredients now

Utensils

For a spring form tin approx. 24 cm in diameter

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

Filling

Heat the butter in a pan. Sauté the shallots and beetroot for approx. 2 mins. Add the balsamic, stir in the thyme, season with salt and allow to cool.

Place two sheets of pastry on a sheet of baking paper, place another two sheets of pastry on top at an angle to create eight corners. Place the pastry in the tin along with the baking paper, brush the base with butter. Spread the beetroot filling on top of the pastry base, top with the cheese and nuts. Fold in any protruding corners. Unfold the remaining four sheets of pastry, brush with a little butter, gather the edges individually, place on top of the mixture. Top with the knobs of butter and a pinch of Fleur de Sel.

Bake for approx. 30 mins. on the bottom shelf of an oven preheated to 200°C, cover with foil towards the end of the baking time if necessary. Remove the cake from the oven, allow to cool slightly, remove the tin frame, slide onto a platter and serve warm.

Good to know
Serve with: leaf salad

Our recommendations

Similar recipes

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

Like this recipe?

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

L'article te plait ?

ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.

Supprimer l'article complètement ?

Do you really want to delete this article from your cookbook?

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

Like this recipe?

Log in with your Supercard ID to have access to a cookbook with your favourite recipes from all your devices.

L'article te plait ?

ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.