John Myers
Contents
show
Ingredients
for the dip:
- 500 g Beetroot vacuum-packed
- 4 tbsp Olive oil
- Sea salt
- Pepper, freshly ground
- Fried potato seasoning if you like
- 3 Branches Rosemary
- 3 Stems Thyme
- 1 bunch Parsley
- 100 g Black olives with core
- 125 g Goat cream cheese
- 250 g Cottage cheese or whole milk yogurt
- 1 tbsp Lemon or lime juice
Instructions
- Wash the potatoes, peel them as you like or leave the peel on and cut in half or into quarters depending on the size. Cut the beetroot into wedges. Spread the vegetables on a baking sheet lined with baking paper and drizzle evenly with the olive oil.
- Sprinkle with salt, pepper and, if necessary, fried potato seasoning. Bake in the preheated oven on the middle shelf at 200 degrees top / bottom heat (or convection oven 175 degrees) for about 30 - 35 minutes.
- In the meantime, wash the herbs, shake dry and pluck off the needles or leaves. Coarsely or finely chop the herbs. Spread the drained olives with the herbs on the vegetables in the oven about 10 minutes before the end of the cooking time. Save 2 tablespoons of chopped parsley for the dip!
- For the dip, mix the specified ingredients in a bowl. Stir in the parsley. Season to taste with salt and pepper and add a little more lemon juice if necessary.
- Serve the dip with the oven vegetables.
Nutrition
Serving: 100gCalories: 159kcalCarbohydrates: 12.7gProtein: 3.2gFat: 10.4g
