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🥗 Roasted Beetroot Wedges with Walnut-Pear Salad and Yogurt Dip

497 kcal · 30 min · 4 servings

Ingredients

• 50 g pickled celery
• 1 piece cucumber (c. 50 g)
• 1 tbsp chopped onions
• 1 tbsp roasted, chopped walnuts
• 100 g yogurt
• 100 g sour cream
• 2 tbsp lemon juice
• salt
• pepper
• 6 turnips (depending on size)
• salt
• pepper
• oil
• cayenne pepper
• 1 tsp mustard
• 3 tbsp lemon juice
• 1 tbsp white wine vinegar
• 0.5 tsp salt
• 0.5 tsp sugar
• pepper (from the mill)
• 3 tbsp walnut oil
• 4 tbsp walnut kernels
• 3 ripe pears (depending on size)

Instructions

1. 1. Cut the celery into thick strips.
2. 2. Peel the cucumber and grate it finely or chop it small.
3. 3. Mix all the dip ingredients together in a bowl.
4. 4. Season the dip with salt and pepper to taste.
5. 5. Place the dip in the refrigerator until you are ready to serve it.
6. 6. Peel the beetroot (navette beets).
7. 7. Cut the beetroot into wedges.
8. 8. Season the beetroot pieces with salt and pepper.
9. 9. Brush a baking tray with oil.
10. 10. Place the beetroot wedges on the prepared tray.
11. 11. Lightly dust the beetroot with cayenne pepper.
12. 12. Preheat the oven to 200 degrees Celsius.
13. 13. Place the tray in the oven and bake the beetroot for about 25 minutes.
14. 14. Turn the beetroot once halfway through the cooking time.
15. 15. Whisk mustard, lemon juice, vinegar, salt, sugar, and pepper together in a small bowl to make a marinade.
16. 16. Whisk the walnut oil into the marinade.
17. 17. Toast the walnuts briefly in a non-stick pan.
18. 18. Allow the walnuts to cool down.
19. 19. Chop the cooled walnuts coarsely.
20. 20. Peel the pears.
21. 21. Halve the pears and remove the core.
22. 22. Cut the pear flesh into small cubes.
23. 23. Mix the pear cubes with the prepared marinade.
24. 24. Arrange the pear salad in a small serving dish.
25. 25. Sprinkle the chopped walnuts over the salad.

Nutrition per serving

• kcal: 497
• Protein: 8 g · Fett/Fat: 38 g · Carbs: 30 g