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Beetroot fries with dip
15 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 186
  • Fat about 11g
  • Carbohydrates about 13g
  • Protein about 6g
This is needed
This is needed for 4 people
  • 3 raw beetroots (approx. 550 g), peeled, cut into fries approx. 5 cm long
  • 1 tbsp Maizena cornflour
  • 1 tbsp olive oil
  • 2 pinches cayenne pepper
  • 0.5 tsp salt
  • 70 g soft goats' cheese
  • 60 g half-fat quark
  • 1 tsp horseradish, finely grated
  • 30 g walnut kernels, finely chopped
  • 1 tbsp dill, roughly chopped
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
Place the beetroot batons in a plastic bag with the cornflour, cayenne pepper and salt, shake well. Place the beetroot flat on a baking tray lined with baking paper, drizzle with oil.
To roast
Approx. 30 mins. in the centre of an oven preheated to 220°C. Turn the beetroot halfway through cooking.
Beat the quark with the cream cheese until smooth. Stir in the horseradish, dill and walnuts, season. Remove the beetroot fries from the oven, serve with the dip. Serve the dip with the beetroot fries.