Baked beetroot

Baked beetroot

Total: 1 hr 50 Min. | Active: 20 Min.
vegetarian, gluten-free
Nutritional value / people: 325 kcal
, Fat: 24 g
, Carbohydrate: 19 g
, Protein: 8 g


4 people


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:

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4 raw beetroots
4 sprigs rosemary
4 pieces aluminium foil (approx. 30 x 30 cm each)
1 tbsp olive oil
2 tsp sea salt


50 g walnut kernels
1 tbsp honey
1 organic lemon, use 1/4 of grated zest and 1 tsp of juice

Stuff the beetroot

150 g soft goats' cheese (e.g. Chavroux)
1 tbsp lemon juice
2 tbsp olive oil
2 pinches salt
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How it's done

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Place 1 beetroot and 1 sprig of rosemary on a piece of rosemary, drizzle with the oil, season with salt and wrap in the foil. Place on a baking tray with the seal facing upwards.


For approx. 1½ hr. in the centre of an oven preheated to 200°C.


Toast the nuts in a frying pan without any oil until golden brown. Add the honey, lemon zest and juice and toast for about another minute. Remove, spread over a sheet of baking paper and allow to cool.

Stuff the beetroot

Using a knife, make an incision in the top of each beetroot. Press the beetroot together slightly so that they open up. Remove the foil if you like. Stuff the beetroot with the cheese and nuts. Combine the lemon juice and salt. Drizzle over the beetroot.


Roasting nuts

Roasting nuts

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