Hasselback beetroot with lamb's lettuce

Hasselback beetroot with lamb's lettuce

Total: 30 Min. | Active: 10 Min.
vegetarian, gluten-free, Low Carb
Nutritional value / people: 319 kcal
, Fat: 21 g
, Carbohydrate: 24 g
, Protein: 4 g

Ingredients

2 people

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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

Butter

50 g butter

Beetroot

600 g raw beetroots
1 garlic clove, squeezed
¼ tsp salt
a little pepper

To roast

a little sea salt

Salad

2 ½ tbsp balsamic vinegar
¼ tsp salt
a little pepper
60 g lambs' lettuce
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How it's done

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Butter

Melt the butter in a pan until it foams and smells slightly nutty. Pour into a small bowl.

Beetroot

Cut thin slices into the beetroot but do not cut all the way through, place on a tray lined with baking paper, brush with 3 tbsp of the butter, top with the garlic, season.

To roast

Approx. 20 mins. in the centre of an oven preheated to 220°C. Remove and sprinkle with a little fleur de sel.

Salad

Combine the balsamic with the butter, season. Mix in the lamb's lettuce, serve with the beetroot.

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