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🍽️ Baked Beetroot with Pineapple

265 kcal · 30 min · 4 servings

Ingredients

• 200 g pineapple flesh
• 500 g beetroot (precooked; vacuum-sealed)
• 1 tsp olive oil
• 1 sprig sage
• 100 ml beetroot juice
• 50 g whipping cream
• 20 g spelt whole wheat flour (1.5 tbsp)
• salt
• pepper
• nutmeg
• 0.25 tsp ground cumin
• 1 pinch cinnamon
• 125 g blue cheese (50% fat in dry matter)

Instructions

1. 1. Slice the pineapple flesh into thin rounds.
2. 2. Slice the beetroot into thin rounds as well.
3. 3. Grease a baking dish with some oil.
4. 4. Layer the beetroot slices and pineapple slices in the dish, slightly overlapping them.
5. 5. Wash the sage leaves and shake them dry.
6. 6. Finely chop the sage leaves.
7. 7. Whisk the beetroot juice with the cream and the flour.
8. 8. Season the liquid with salt, pepper, a pinch of freshly grated nutmeg, cumin, and cinnamon.
9. 9. Pour the seasoned liquid evenly over the vegetables in the baking dish.
10. 10. Cut the cheese into small pieces.
11. 11. Distribute the cheese evenly over the top of the gratin.
12. 12. Preheat the oven to 200 °C (180 °C for fan-assisted or gas mark 3).
13. 13. Bake the gratin for 20 to 25 minutes until golden brown.

Nutrition per serving

• kcal: 265
• Protein: 10 g · Fett/Fat: 15 g · Carbs: 22 g