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🍽️ Oven-roasted sweet potatoes and beetroot with herb cream cheese

690 kcal · 30 min · 4 servings

Ingredients

• 8 bulbs Red Beet
• 4 Sweet Potatoes
• 5 tbsp Olive Oil
• 30 g Pine Nuts (2 tbsp)
• 25 g Sesam (2 tbsp)
• 25 g black Sesam (2 tbsp)
• 10 g Mint (0.5 bunch)
• 400 g curd Fresh Cheese
• Salt
• Pepper

Instructions

1. 1. Thoroughly wash the beetroot and sweet potatoes under running water.
2. 2. Dry the vegetables with a kitchen towel.
3. 3. Place all the vegetables in a large baking dish.
4. 4. Brush the vegetables with one tablespoon of oil.
5. 5. Preheat the oven to 180 degrees Celsius (160 degrees Celsius with fan or gas level 2 to 3).
6. 6. Place the baking dish in the oven and roast the vegetables for 40 to 45 minutes.
7. 7. Check for doneness by piercing the vegetables; they should be soft.
8. 8. Cover the vegetables with baking paper if the skin starts to brown too much.
9. 9. In the meantime, heat a frying pan over medium heat.
10. 10. Toast the pine nuts in the dry pan for four minutes.
11. 11. Remove the pine nuts from the pan and chop them finely.
12. 12. Mix the chopped pine nuts with sesame seeds.
13. 13. Wash the mint and shake it dry.
14. 14. Chop the mint leaves into small pieces.
15. 15. Mix the mint with cream cheese and the remaining olive oil.
16. 16. Season the cream cheese mixture with salt and pepper.
17. 17. Remove the roasted vegetables from the oven.
18. 18. Place the sweet potatoes and beetroot on the plates.
19. 19. Make a longitudinal cut into the vegetables.
20. 20. Gently press the vegetables open.
21. 21. Fill the vegetables with the cream cheese mixture.
22. 22. Sprinkle the vegetable with the pine nut and sesame mixture.

Nutrition per serving

• kcal: 690
• Protein: 26 g · Fett/Fat: 26 g · Carbs: 86 g