Baked red beets, fresh cheese and cumin

Betterave rouge au four, fromage frais cumin et persil

You need :

Betterave rouge au four, fromage frais cumin et persil And for the seasoning :

1 pinch of salt


1 pinch of pepper

1 tablespoon of balsamic vinegar

3 tablespoons of olive oil

Wash the beet, dry it and wrap it with cooking paper and then with aluminium foil (the aluminium does not touch the beet in this way). Bake in a preheated oven at 180°C for 2 hours. Allow to cool.

Betteraves rouges crues (c) Metamorfosi shutterstock

Prepare the seasoning. Pour in a bowl 1 pinch of salt, 1 pinch of pepper, 1 tablespoon of balsamic vinegar. Mix and then add the olive oil, emulsifying slightly.

Remove the beet from the foil, split it in half and, using a knife, check its flesh, like a mango. Add a rounded teaspoon of fromage frais to each half, drizzle with salad dressing, sprinkle with cumin and chopped parsley and enjoy!

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