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Gratinated beetroot with cranberry dressing

Gratinierte Rote Beete mit Cranberry-Dressing
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I love beetroot and could eat it all year round. This time I made gratinated beetroot on rocket salad and cranberry dressing. Incidentally, I made the cranberry dressing from the remains of my homemade cranberry jam. However, if you don't have cranberries or cranberry jam on hand, you can also use cranberries from the glass.

This time I even prepared a little video tutorial for you.

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Baked and gratinated beetroot gratin

Have you ever gratinated beetroot ?! If not then you should definitely give it a try. I especially opted for an aromatic, creamy blue cheese and a ripened goat (fresh) cheese. The beetroot has a strong taste of its own and needs an equally strong “opponent”.

Ingredients (makes 2 portions):

  • 4 medium beetroots
  • 1 roll aged goat cheese
  • 100 g blue cheese
  • 2 tbsp chopped walnuts
  • 1 tbsp dried cranberries
  • fresh parsley
  • rocket salad
  • some olive oil to brush

Ingredients for the cranberry dressing:

  • 2 tsp cranberry jam, homemade (alternatively cranberries from the glass)
  • 1/2 onion, diced
  • 1 tbsp olive oil
  • 1 tbsp vinegar
  • Freshly ground salt and pepper
  • 1 tsp honey

Instructions:

  1. Preheat the oven to 160 ° C top and bottom heat.
  2. Peel the beetroot. You might want to put on gloves. So you avoid discolored hands.
  3. Then cut the beetroot into 1 cm slices.
  4. Brush beetroot with olive oil and season with freshly ground salt and pepper.
  5. Cook in the oven at 160 ° C for 20 minutes. You want the beetroot still firm to the bite.
  6. Cut the cheese into pieces and top it with the beetroot.
  7. Bake in the oven for another 10 minutes.
  8. Ingredients for the cranberry dressing: Cranberry jam (or my sugarfree alternative) Mix onions, honey, vinegar, oil, salt and pepper together.
  9. Marinate rocket salad with the dressing.
  10. Arrange the salad on plates and place the beetroot on top. Garnish with walnuts, parsley and cranberries.

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Gratinierte Rote Beete mit Cranberry-Dressing

Gratinated beetroot with cranberry dressing

Prep Time 10 mins
Cook Time 30 mins
Course Gratinated, Vegetarian
Servings 2 servings

Ingredients
  

  • 4 medium beetroots
  • some olive oil to brush
  • rocket salad
  • 1 roll goat cheese
  • 100 g blue cheese
  • 1 tbsp dried cranberries
  • 2 tbsp chopped walnuts
  • fresh parsley

cranberry dressing:

  • 2 tsp cranberry jam homemade (alternatively cranberries from the glass)
  • 1 tbsp Olive oil
  • 1 tbsp vinegar
  • 1 tsp honey
  • salt and peper ground
  • 1/2 onion diced

Instructions
 

  • Preheat the oven to 160 ° C top and bottom heat.
  • Peel the beetroot. You might want to put on gloves. So you avoid discolored hands.
  • Then cut the beetroot into 1 cm slices.
  • Brush beetroot with olive oil and season with freshly ground salt and pepper.
  • Cook in the oven at 160 ° C for 20 minutes. You want the beetroot still firm to the bite.
  • Cut the cheese into pieces and top it with the beetroot.
  • Bake in the oven for another 10 minutes.

Ingredients for the cranberry dressing:

  • Cranberry Jam (or my sugar free alternative) Mix onions, honey, vinegar, oil, salt and pepper together.
  • Marinate rocket salad with the dressing.
  • Arrange the salad on plates and place the beetroot on top. Garnish with walnuts, parsley and cranberries.

Video

Keyword Beetroot