🍽️ Marinated Beetroot with Goat Cheese and Pine Nut Topping

Name: Marinated Beetroot with Goat Cheese and Pine Nut Topping
Total time: 30 min
Yield: 4 servings
Ingredients: beetroot, pre-cooked 500 g; oranges 1 pc.; olive oil 2 tbsp; honey 1 tsp; salt pinch; pepper, black ground pinch; pine nuts 4 tbsp; oil 1 tsp; spring onions 5 pc.; physalis 10 pc.; goat cheese roll 200 g

259 kcal · 30 min · 4 servings

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Ingredients

beetroot, pre-cooked 500 g
oranges 1 pc.
olive oil 2 tbsp
honey 1 tsp
salt pinch
pepper, black ground pinch
pine nuts 4 tbsp
oil 1 tsp
spring onions 5 pc.
physalis 10 pc.
goat cheese roll 200 g

Instructions

1. Pour the beetroot from the can into a colander.
2. Let the beetroot drain well.
3. Cut the beetroot into coarse cubes.
4. Wash the orange thoroughly under running water.
5. Finely grate about one teaspoon of the orange zest.
6. Cut the orange in half.
7. Squeeze the orange halves.
8. Take a bowl.
9. Add the orange zest to the bowl.
10. Add the orange juice to the bowl.
11. Add the oil to the bowl.
12. Add the honey to the bowl.
13. Mix the ingredients in the bowl well with a whisk.
14. Season the marinade with salt.
15. Season the marinade with pepper.
16. Add the cubed beetroot to the marinade.
17. Set the bowl aside to let the beetroot marinate.
18. Take a frying pan.
19. Add the pine nuts to the pan.
20. Add a little oil to the pine nuts.
21. Roast the pine nuts, shaking the pan frequently.
22. Roast the pine nuts for about two to three minutes.
23. Remove the pine nuts from the pan when they are golden brown.
24. Place the pine nuts on a plate.
25. Let the pine nuts cool down a bit.
26. Chop the cooled pine nuts coarsely.
27. Clean the spring onions.
28. Cut off the ends of the spring onions.
29. Slice the spring onions into thin rings.
30. Wash the physalis.
31. Dice the physalis finely.
32. Take another bowl.
33. Add the spring onion rings to the bowl.
34. Add the diced physalis to the bowl.
35. Add the chopped pine nuts to the bowl.
36. Mix the ingredients in the bowl.
37. Season the topping with salt.
38. Season the topping with pepper.
39. Cut the goat cheese into cubes.
40. Take the marinated beetroot out of the marinade.
41. Plate the beetroot.
42. Add the goat cheese to the beetroot.
43. Add the pine nut topping to the beetroot.
44. Serve the dish.

Nutrition per serving

kcal: 259
Protein: 10 g · Fett/Fat: 18 g · Carbs: 20 g