Beetroot spelt with sheep's cheese

Ingredients for 2 servings:

• 100 g spelt, milled, quick-cooking
• 200 ml vegetable stock, instant
• 200 g cooked beetroot, vacuum-packed
• 1 onion(s), finely chopped
• 1 garlic clove(s), finely chopped
• 1 tbsp oil
• 1 tbsp apple cider vinegar
• Salt and pepper from the mill
• 150 g feta cheese
• 2 tbsp walnuts, chopped, fat-free roasted
• n. B. Thyme, fresh

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

for two people, approx. 390 kcal, 2.5 BE/3KE

Cover the spelt and cook in the broth for about 10-15 minutes. Meanwhile, cut the drained beetroot into 1 cm cubes. Sauté the onion and garlic in 1 tablespoon of oil. Add the beetroot, vinegar, and a little water. Season with salt and pepper. Mix the cooked spelt with the thyme leaves and divide among plates. Arrange the beetroot and crumbled cheese on top. Garnish with nuts and thyme.