Beetroot fries with dip

Beetroot fries with dip

Total: 45 min. | Active: 15 min.
vegetarian, gluten-free
Nutritional value / person: 186 kcal
, Fat: 11 g
, Carbohydrate: 13 g
, Protein: 6 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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3 raw beetroots (approx. 550 g), peeled, cut into fries approx. 5 cm long
1 tbsp Maizena cornflour
2 pinches cayenne pepper
½ tsp salt
1 tbsp olive oil


60 g half-fat quark
70 g soft goats' cheese
1 tsp horseradish, finely grated
1 tbsp dill, roughly chopped
30 g walnut kernels, finely chopped
salt and pepper to taste
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How it's done

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Place the beetroot batons in a plastic bag with the cornflour, cayenne pepper and salt, shake well. Place the beetroot flat on a baking tray lined with baking paper, drizzle with oil.

To roast

Approx. 30 mins. in the centre of an oven preheated to 220°C. Turn the beetroot halfway through cooking.


Beat the quark with the cream cheese until smooth. Stir in the horseradish, dill and walnuts, season. Remove the beetroot fries from the oven, serve with the dip. Serve the dip with the beetroot fries.

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