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Roasted beetroot with lentil and onion topping
45 m active | 2 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 338
  • Fat about 20g
  • Carbohydrates about 25g
  • Protein about 12g
This is needed
This is needed for 4 people
Beetroot
  • 2 tbsp olive oil
  • 4 raw beetroots (e.g. Formanova ProSpecieRara)
  • 0.5 bunch rosemary
  • a little pepper
  • 0.5 tsp salt
Lentil and onion topping
  • water, boiling
  • 100 g beluga lentils (beluga)
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 0.25 tsp salt
  • 2 onions, cut into thin slices
  • 0.5 tsp salt
  • a little pepper
Ricotta cream
  • 125 g ricotta
  • 150 g plain greek yoghurt
  • 0.25 bunch rosemary, finely chopped
  • 0.5 bunch peppermint, finely chopped
  • 0.25 tsp salt
  • a little pepper
Tools
  • One ovenproof dish (holding approx. 2 l), greased
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And that's how it's done
And that's how it's done
Beetroot
Mix the beetroot, oil and rosemary in the prepared tray, season. Cover the tray with foil.
To roast
Approx. 1½ hrs. in the centre of an oven preheated to 200 °C. Remove, cover and allow to cool slightly.
Lentil and onion topping
Cook the lentils in boiling water for approx. 20 mins. until soft, drain. Add the balsamic, season with salt, set aside. Heat the oil in a frying pan. Add the onions, cook over a medium heat for approx. 15 mins., stirring occasionally until the onions turn brown and caramelize. Return the lentils to the pan, mix and season.
Ricotta cream
Mix the ricotta with the yoghurt and half of the herbs until smooth, season. Score the beetroot down the middle, push apart slightly, fill with the ricotta cream. Add the lentil and onion topping, garnish with the remainder of the herbs.