Beetroot gratinated with feta cheese and walnuts

Ingredients for 2 servings:

• 4 beetroot bulbs
• 150 g feta cheese
• 1 handful of walnuts, roughly chopped
• 4 sprigs of parsley
• 1 clove(s) garlic
• 1 small onion(s)
• 2 tbsp vinegar
• 3 tbsp oil
• 50 ml vegetable stock
• 1 tsp honey
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Suitable as a starter or main course. Quick and easy to make. Very tasty.

Either buy pre-cooked beetroot (available pre-packaged in the vegetable section of your supermarket) or boil the beetroot yourself in salted water for about 15 minutes, let it cool slightly, and then peel it. Cut the beetroot into thin slices. Be careful, as beetroot stains heavily. Mix together a vinaigrette of vinegar, oil, vegetable stock, and honey, and season with salt and pepper. Finely chop the onion, garlic, and parsley and stir in. Place the beetroot slices flat in a baking dish or on a baking sheet and pour the vinaigrette over them. Crumble the feta cheese and scatter it on top with the walnuts. Bake the beetroot gratin at about 200°C (top/bottom heat) for about 15 minutes, until the feta cheese is golden brown. The quantities in this recipe are based on the dish being served as a main course. It is also good as a starter, then only allow half of everything per person.