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Baked Potato with Beetroot Salad

5 from 3 votes
Prep Time 45 mins
Total Time 45 mins
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

  • 2 Packs Baked Potato with Potato Cream *)
  • 2 piece Small sheets of aluminum foil
  • 250 g Beetroot pre-cooked
  • 1 tbsp Greek yogurt
  • 1 tbsp Crème fraîche with herbs
  • 1 tbsp Light rice vinegar
  • 1 tsp Sugar
  • 2 big pinches Coarse sea salt from the mill
  • 2 piece Parsley stalks for garnish

Instructions
 

  • Cut the beetroot first into slices and then into strips. Put the beetroot strips in a bowl, mix with the Greek yogurt (1 tbsp), crème fraîche (1 tbsp), light rice vinegar (1 tbsp), sugar (1 tsp) and coarse sea salt from the mill (2 big pinches). Take the potatoes out of the package, wrap them in aluminum foil and bake them in the preheated oven at 220 ° C for about 25 - 30 minutes. Take out, cut lengthways / halve, fill with the potato cream, garnish with a parsley stick and serve with the beetroot salad. *) Per package: 1 cooked potato with quark yoghurt dip with fresh cucumber and herbs / potato 200 g and potato cream 125 g
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Written by John Myers

Professional Chef with 25 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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