You can buy beetroot in jars or vacuum packed. Perhaps you have also grown beetroot in the garden and can access fresh tubers. For our recipes, this is cooked in advance. To do this, put the washed beets in a saucepan and cook covered with water for about 30 minutes. Then peel like a jacket potato.
Beetroot and chickpeas are a culinary dream couple
Tarte flambée with beetroot and goat cheese
The aroma of beetroot harmonises wonderfully with the flavor of goat cheese.
ingredients
250 g cooked beetroot
150 grams of goat cheese
100 grams of sour cream
1 onion cut into rings
1 pack of ready-made tarte flambee dough
30 grams of walnuts
some honey
thyme
salt
pepper
preparation
- Preheat the oven to 200 degrees
- Roll out the flammkuchen dough and place on a baking sheet
- Spread sour cream evenly on top.
- Dice or thinly slice the beetroot and spread over the dough. Wear gloves when doing this work.
- Put onion rings on top.
- Mash the goat's cheese with a fork and sprinkle on the tarte flambée.
- Season with salt, pepper and thyme.
Bake for about 15 to 20 minutes until the crust is golden brown.
Beetroot spread with chickpeas
This spread tastes wonderful with fresh farmhouse bread. Prepared, it keeps in the fridge for about four days - although we always eat it up much faster.
ingredients
1 bulb of beetroot
100g canned chickpeas
1 tbsp sesame butter
10 coriander leaves
½ tsp cumin
To taste mint, chilli, salt and pepper
preparation
- Peel the beetroot and cut into pieces (wear gloves).
- Place in a blender with the chickpeas, sesame butter and spices.
- Mix. If the mass is too thick, you can add some oil or water.
tips
Beetroot from your own garden can be stored for up to five months. Harvest the vegetables before the first frost threatens and be careful not to damage the tubers. Wrap a wooden box with foil and fill it with moistened sand. Then put the beetroot in and fill up with sand. Place the box in a frost-free room, such as the garden shed (€24.90) or a cool basement.