🍽️ Roasted Beetroot with Crisp Radishes and Walnuts

Name: Roasted Beetroot with Crisp Radishes and Walnuts
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g beetroot; 3 tbsp olive oil; salt; pepper; 0.5 tsp ground cardamom; 1 pinch cinnamon; 0.5 tsp ground cumin; 80 g walnut kernels; 1 bunch radishes; 150 g feta (45% fat in dry matter); 10 g herbs (1 handful; e.g. chives, parsley, sage, rosemary); 2 tbsp balsamic vinegar

411 kcal · 30 min · 4 servings

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Ingredients

800 g beetroot
3 tbsp olive oil
salt
pepper
0.5 tsp ground cardamom
1 pinch cinnamon
0.5 tsp ground cumin
80 g walnut kernels
1 bunch radishes
150 g feta (45% fat in dry matter)
10 g herbs (1 handful; e.g. chives, parsley, sage, rosemary)
2 tbsp balsamic vinegar

Instructions

1. Thoroughly wash the beetroot.
2. Peel off the skin using oiled hands or disposable gloves.
3. Cut the vegetable into bite-sized cubes.
4. Place the pieces in a bowl and drizzle with oil.
5. Season everything generously with salt, pepper, cardamom, cinnamon, and cumin.
6. Preheat the oven to 200 degrees (180 degrees for fan-assisted or gas mark 3).
7. Place the seasoned beetroot pieces into a baking dish.
8. Bake the vegetable in the hot oven for 35 to 40 minutes.
9. Roughly chop the walnuts while the beetroot is baking.
10. Wash the radishes and pat them dry.
11. Cut the radishes in half or quarters depending on their size.
12. Crumble the feta cheese into small pieces using your fingers.
13. Wash the fresh herbs and shake off excess water.
14. Finely chop the herbs.
15. Remove the baking dish with the roasted beetroot from the oven.
16. Drizzle the hot vegetable with balsamic vinegar.
17. Top the beetroot with the walnuts, feta, radishes, and herbs.
18. Serve the dish immediately while warm.

Nutrition per serving

kcal: 411
Protein: 13 g · Fett/Fat: 31 g · Carbs: 20 g