Beetroot fries with dip

Name: Beetroot fries with dip
Prep time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 1 tbsp Maizena cornflour; 60 g half-fat quark; 70 g soft goats' cheese; 30 g walnut kernels; 1 tsp horseradish; 3 raw beetroots; 1 tbsp olive oil; 2 pinch cayenne pepper; 1 tbsp dill; ½ tsp salt; salt and pepper to taste

Aperitif fingerfood

Total: 45 min. | Active: 15 min.

vegetarian, gluten-free

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Ingredients

for 4 person

Beetroot
3	raw beetroot (approx. 550 g), peeled, cut into fries approx. 5 cm long
1 tbsp	Maizena cornflour
2 pinch	cayenne pepper
½ tsp	salt
1 tbsp	olive oil

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

How it's done

Beetroot

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.

Dip

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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