Smart Kaiserschmarrn with beetroot
Spelt is a good source of tryptophan, an essential amino acid that has a mood-enhancing effect. Beetroot is particularly rich in secondary plant compounds such as betaine, phenolic acids, flavonoids, and saponins – making the tubers an effective remedy against inflammatory processes in the body.
Ingredients · Servings 4
- 4 Owner
- 75 g delicate rolled oats (10 tbsp)
- 120 g wholemeal spelt flour (8 tbsp)
- 1 tsp salt
- 0.5 tsp cumin
- 1 Rohrohrzucker socket
- 200 ml milk (3.5% fat)
- 1 red onion
- 1 red apple
- 400 g Beetroot (4 tubers)
- Pfeffer
- 1 pinch of cinnamon
- 2 tbsp red wine vinegar
- 1 tbsp walnut oil
- 2. Butter
- 40 g Roquefort (1 piece; 52% fat in dry matter)
- The Chili Flock
Method · 35 min
- Separate the eggs. Mix the egg yolks with the rolled oats, flour, salt, cumin, sugar and milk, and let it soak for 10 minutes.
- Meanwhile, peel and halve the onion, then slice it into rings. Wash, quarter, and core the apple, then cut it into sticks. Wash, peel, and finely slice the beetroot.
- Season the onions, apple, and beetroot with salt, pepper, and cinnamon. Add the vinegar and walnut oil and mix thoroughly. Set aside.
- Beat the egg whites until stiff peaks form and fold them into the egg yolk and oat mixture. Heat butter in a pan and pour in the batter. Cook over low to medium heat for about 10 minutes, then flip the batter and cook for another 5 minutes.
- Break the dough into pieces using two spatulas and fry for another 2-3 minutes, turning occasionally.
- Divide the Kaiserschmarrn among 4 plates and arrange with beetroot. Tear the Roquefort into pieces, place over the Kaiserschmarrn, and sprinkle with chili.
Savory meets sweet – our clever Kaiserschmarrn also tastes wonderful with red cabbage. Simply replace the beetroot with the same amount of finely shredded red cabbage.
