← All recipes

🍽️ Roasted Beetroot with Plum and Leek Cream

266 kcal · 30 min · 4 servings

Ingredients

• 4 beetroot
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 150 g dried plums
• 1 small stalk leek
• 100 g vegan cream cheese (e.g. Heirler)
• 1 tsp horseradish (jar)
• salt

Instructions

1. 1. Preheat the oven to 200 degrees Celsius fan-forced.
2. 2. Wash the beetroot thoroughly and place them on a baking sheet.
3. 3. Roast the beetroot in the preheated oven for about 50 minutes until tender.
4. 4. Remove the beetroot from the oven and let them cool down completely.
5. 5. Peel the cooled beetroot.
6. 6. Cut four round slices about 5 millimeters thick from the center of each beetroot.
7. 7. Place the slices on a baking sheet lined with baking paper.
8. 8. Drizzle the slices with oil and a squeeze of lemon juice.
9. 9. Dice the remaining parts of the beetroot into small pieces.
10. 10. Finely chop the dried plums.
11. 11. Wash the leek, trim the hard ends, and slice it into thin rings.
12. 12. Stir the cream cheese until creamy.
13. 13. Mix the cream cheese with horseradish, salt, and lemon juice, and adjust the seasoning to taste.
14. 14. Fold in the diced beetroot, chopped plums, and leek rings into the cheese cream.
15. 15. Spread the filling onto the prepared beetroot slices.

Nutrition per serving

• kcal: 266
• Protein: 7 g · Fett/Fat: 11 g · Carbs: 33 g