Ingredients
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
Beetroot
Sauce
To serve
How it's done
Beetroot
In a bowl, mix the beetroot with all the other ingredients up to and including the pepper, spread on a baking tray lined with baking paper.
To roast
Approx. 35 mins. in the centre of an oven preheated to 220 °C. Remove, allow to cool slightly.
Sauce
In a small bowl, mix the mustard with all the other ingredients up to and including the pepper.
To serve
Spread the crème fraîche on a platter, arrange the beetroot on top, drizzle with the sauce, top with the pistachios and lemon zest.
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