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🍽️ Roast Beetroot with Creamy Apple-Dill Crème

388 kcal · 30 min · 4 servings

Ingredients

• 4 beetroot (approx. 200 g each)
• 4 large potatoes (approx. 200 g each)
• 2 tbsp olive oil
• 2 tsp peppercorns
• 2 tsp coriander seeds
• salt
• 50 ml vegetable broth
• 2 tart apples
• 1 tbsp lemon juice
• 500 g quark
• 2 tsp liquid honey
• 1 tsp grated horseradish (freshly grated or from a jar)
• 1 tbsp chopped dill
• pepper (from a mill)

Instructions

1. 1. Preheat the oven to 200 degrees Celsius.
2. 2. Peel the beetroots and potatoes.
3. 3. Brush the vegetables lightly with olive oil.
4. 4. Coarsely crush the peppercorns and coriander seeds in a mortar.
5. 5. Sprinkle the spice mix along with half a teaspoon of salt over the vegetables.
6. 6. Place the vegetables in a roasting bag.
7. 7. Add the broth to the bag.
8. 8. Seal the bag.
9. 9. Poke a few holes in the top of the bag.
10. 10. Place the bag in a baking dish.
11. 11. Roast the vegetables in the preheated oven for about one hour.
12. 12. Wash the apples.
13. 13. Quarter the apples.
14. 14. Remove the core.
15. 15. Grate the apples coarsely.
16. 16. Immediately mix the grated apples with one tablespoon of lemon juice.
17. 17. Stir the apples, quark, honey, and horseradish into a smooth mixture.
18. 18. Fold in the finely chopped dill.
19. 19. Season the sauce to taste with pepper and a little lemon juice.
20. 20. Cut open the roasting bag for serving.
21. 21. Remove the beetroots and potatoes.
22. 22. Slice the vegetables into thick pieces.
23. 23. Arrange the vegetables on pre-warmed plates.
24. 24. Top with the apple-quark sauce.

Nutrition per serving

• kcal: 388
• Protein: 20 g · Fett/Fat: 12 g · Carbs: 48 g