Ingredients
Recipe for 4 people
| Beetroot hummus |
| 1 |
cooked beetroot, diced |
| 1 can |
chick peas rinsed, drained |
| 2 pcs |
garlic, crushed |
| 1 tbsp |
Tahini |
|
Lemon juice, Cumin, Salt |
| Beetroot chips |
| 1 pc |
beetroot, raw, peeled |
|
Cooking butter, Fleur de sel |
| Baked beetroot |
| 2 pc |
beetroot, raw, peeled |
|
Rosemary, Honey, Olive oil, Fleur de sel, Black pepper |
| Goat’s cheese |
| 1 pc |
goat’s cheese (e.g. Chavroux) |
|
Thyme, Honey |
| 4 pcs |
bread for toasting |
|
Cooking butter |
Preparation
Beetroot hummus
Blend all the ingredients with a hand blender until smooth and season with salt to taste
Beetroot chips
Cut the raw, peeled beetroot into 2mm thin slices. Spread the beetroot on a baking tray lined with baking paper. Brush both sides with cooking butter. Bake in the middle of the oven preheated to 150 C for 50-60 minutes until crisp, sprinkle with fleur de sel.
Baked beetroot
Cut the raw, peeled beetroot into 12 skewers and place in a bowl. Marinate with olive oil, honey, fleur de sel, rosemary and pepper. Spread the beetroot on a baking tray lined with baking paper and bake for approx. 20 min at 200 C .
Goat’s cheese
Cut the goat's cheese into 1cm thick slices and place on a tray with baking paper. Put a few drops of honey on each slice and sprinkle some thyme on top. Bake with the "Grilled goat's cheese" automatic program. In the meantime, cut the toast to the same size as the goat's cheese and fry with a little cooking butter until crispy (frying sensor level 3)
