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Warm beetroot in balsamic vinegar with boiled potatoes and cream cheese

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Ingredients for 1 servings:

  • 2 beetroots (approx. 250 g)
  • 2 medium-sized jacket potatoes (approx. 250 g)
  • 1 spring onion(s)
  • 100 g cream cheese, reduced fat or
  • sour cream or crème legere
  • some balsamic vinegar, dark
  • e.g. pepper (Sezchuan pepper), freshly ground

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the beetroot until tender. Slice the spring onion into thin rings and mix with the cream cheese. If desired, stir in a little milk until smooth, then add a teaspoon of mustard and a little honey. Halve the cooked beetroot and cut into approximately 0.5 cm slices. While still warm, drizzle with balsamic vinegar, let it infuse briefly, and season with pepper. Serve the warm, marinated beetroot with the cream cheese and potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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