🥤 Coffee-Infused Beetroot

Name: Coffee-Infused Beetroot
Total time: 30 min
Cuisine: German
Ingredients: 600 g small red beet; 600 ml freshly brewed coffee; 2 bay leaves; 1 tbsp butter; salt; pepper (from the mill); juice of one orange; 2 tbsp lingonberry compote (from the jar)

143 kcal · 30 min

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Ingredients

600 g small red beet
600 ml freshly brewed coffee
2 bay leaves
1 tbsp butter
salt
pepper (from the mill)
juice of one orange
2 tbsp lingonberry compote (from the jar)

Instructions

1. Peel the beetroot.
2. Put the coffee and bay leaves in a pot and bring the mixture to a boil.
3. Add the peeled beetroot and let it cook in the liquid for about 35 minutes.
4. Then remove the beetroot from the pot, let it cool down slightly, and cut it into quarters.
5. Heat the butter in a pot.
6. Toss the beetroot in the hot butter for a short time.
7. Season everything with salt and pepper.
8. Add the orange juice and the lingonberry compote, and let the mixture simmer briefly until the liquid has reduced slightly.

Nutrition per serving

kcal: 143
Protein: 4 g · Fett/Fat: 4 g · Carbs: 21 g