Beetroot with radishes and walnuts
Radishes are rich in secondary plant compounds such as flavonoids, glucosinolates, and essential oils. The mustard oils are responsible for their pungent flavor and have antibacterial, detoxifying, antispasmodic, and appetite-stimulating properties.
Ingredients · Servings 4
- 800 g Roti Beetroot
- 3 tablespoons olive oil
- Salt
- Pfeffer
- 0.5 tsp ground cardamom
- 1 pinch of cinnamon
- 0.5 tsp ground cumin
- 80 g walnut kernels
- 1 bunch of radishes
- 150 g Feta (45% Fat in. Tr.)
- 10 g herbs (1 handful; e.g. chives, parsley, sage, rosemary)
- 2 tbsp balsamic vinegar
Method · 50 min
- Clean the beets, peel them with oiled hands or disposable gloves, and cut them into bite-sized pieces. Toss with oil and season with salt, pepper, cardamom, cinnamon, and cumin. Place in a baking dish and bake in a preheated oven at 200°C (180°C fan-assisted; gas mark 3) for 35–40 minutes.
- Meanwhile, roughly chop the walnuts. Trim and wash the radishes, then leave them whole, halve them, or quarter them depending on their size. Crumble the feta cheese. Wash the herbs, shake them dry, and chop them finely.
- Remove the beetroot from the oven and drizzle with balsamic vinegar. Serve sprinkled with nuts, feta, radishes, and herbs.
If you're in a hurry, you can also prepare this dish with pre-cooked, vacuum-packed beetroot.
