Beetroot tart with rocket cream

Ingredients for 2 servings:

• 3 beetroots, peeled and grated
• 6 potatoes, floury, peeled and grated
• 1 egg(s)
• 3 tbsp spelt flour
• 3 tbsp whole wheat breadcrumbs
• 1 handful of dill
• 1 handful of chervil
• 2 cloves garlic, crushed
• 2 spring onions
• n. B. Cheese, grated, e.g. mountain cheese or mozzarella
• 100 g cream cheese
• 50 g quark (cottage cheese)
• 50 g natural yogurt
• 2 handfuls of arugula
• 1 handful of thyme
• ½ lemon(s), juice and zest
• e.g. salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

A springtime delight

Wash and finely chop the arugula and thyme. Mix together the cream cheese, yogurt, and curd cheese. Stir in the lemon juice, salt, pepper, and both herbs. Set aside and let stand. Squeeze the grated potatoes and drain the liquid. Finely slice the spring onions. Mix the potatoes, spring onions, and beets together. Add the egg, flour, and onion. If you like, you can also fold in the cheese. Season to taste with salt, pepper, finely chopped dill and chervil, and the two crushed garlic cloves. Mix everything well. Form patties and fry them in coconut oil until crispy on both sides – about 4-5 minutes per side. Drain on kitchen paper. Now spread the patties on one side with the curd cheese mixture and stack them on top of each other. Tastes wonderful with fresh lettuce in a honey-mustard marinade.