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🍽️ Creamy Beetroot Delight

385 kcal · 30 min · 4 servings

Ingredients

• 300 g beetroot
• 200 g crème fraîche
• 100 g mascarpone
• salt
• pepper (from the mill)
• 1 tbsp balsamic vinegar
• young beetroot leaves
• 40 g coarsely grated pecorino

Instructions

1. 1. Thoroughly wash the beetroot.
2. 2. Bring a pot of salted water to a boil.
3. 3. Place the unpeeled beetroot into the boiling water.
4. 4. Cook them for about 40 minutes until tender.
5. 5. Remove the beetroot from the water and drain them.
6. 6. Rinse them briefly with cold water to stop the cooking process.
7. 7. Peel the cooled beetroot and remove the skin.
8. 8. Set aside about 100 grams of the beetroot.
9. 9. Grate this portion coarsely.
10. 10. Puree the remaining part of the beetroot until smooth.
11. 11. Mix the puree with crème fraîche.
12. 12. Fold in mascarpone cheese.
13. 13. Season the cream with salt, pepper, and balsamic vinegar.
14. 14. Fill the beetroot cream into small bowls.
15. 15. Sprinkle the grated beetroot over the cream.
16. 16. Sprinkle grated Pecorino cheese over it.
17. 17. Wash some beetroot leaves and dry them.
18. 18. Place the leaves on the cream as decoration.
19. 19. Serve the dish immediately.

Nutrition per serving

• kcal: 385
• Protein: 12 g · Fett/Fat: 32 g · Carbs: 22 g