🍽️ Flatbread with Beetroot and Walnuts

Name: Flatbread with Beetroot and Walnuts
Total time: 30 min
Yield: 4 servings
Ingredients: 10 g fresh yeast; 1 pinch sugar; 300 g whole wheat flour (and flour for working); 2 tbsp olive oil; 1 tsp sugar; 1 tsp salt; 400 g beetroot; 75 g walnut kernels; 250 g crème fraîche; 2 egg yolks; 80 g grated Emmental; 4 sprigs thyme; 1 stalk leek; 1 tsp mixed peppercorns

781 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

10 g fresh yeast
1 pinch sugar
300 g whole wheat flour (and flour for working)
2 tbsp olive oil
1 tsp sugar
1 tsp salt
400 g beetroot
75 g walnut kernels
250 g crème fraîche
2 egg yolks
80 g grated Emmental
4 sprigs thyme
1 stalk leek
1 tsp mixed peppercorns

Instructions

1. Crumble the yeast into a large bowl.
2. Stir the yeast with the sugar and about 150 milliliters of lukewarm water until a smooth mixture forms.
3. Add the flour, olive oil, sugar, and salt to the yeast mixture.
4. Knead everything into a smooth dough.
5. If necessary, add a little more water or flour to achieve the right consistency.
6. Cover the bowl and let the dough rise in a warm place for about 1 hour.
7. Wash the beetroot thoroughly.
8. Steam the beetroot for about 40 minutes until they are almost tender.
9. Rinse the beetroot with cold water to stop the cooking process.
10. Peel the cooled beetroot.
11. Slice the beetroot into about 1-centimeter thick rounds.
12. Chop the walnuts coarsely.
13. Mix the crème fraîche with the egg yolks and the grated cheese.
14. Rinse the thyme and shake it dry.
15. Strip the thyme leaves from the stems and chop them finely.
16. Wash the leek and clean it.
17. Slice the leek into thin rings.
18. Preheat the oven to 220 degrees Celsius for top and bottom heat.
19. Line a baking sheet with baking paper.
20. Knead the dough again on a floured work surface.
21. Roll out the dough thinly.
22. Place the dough on the prepared baking sheet.
23. Press up a small border around the edge of the dough.
24. Spread two-thirds of the cheese cream evenly over the dough.
25. Sprinkle the chopped thyme over the cream.
26. Arrange the leek rings and the beetroot slices evenly on top.
27. Sprinkle the chopped walnuts and crushed colored pepper over the toppings.
28. Distribute the remaining cream in small dollops over the flatbread.
29. Bake the flatbread for about 20 minutes in the oven until golden brown.
30. Remove the flatbread from the oven.
31. Cut the flatbread into pieces.
32. Serve the flatbread immediately.

Nutrition per serving

kcal: 781
Protein: 24 g · Fett/Fat: 47 g · Carbs: 65 g