Beetroot tart

Ingredients for 4 servings

• 1 kg of beetroot
• Salt, Pepper
• 200 g feta cheese
• 1 bunch spring onions
• 3 stalks of mint
• 2 eggs
• 150 g lamb's lettuce
• 50 g hazelnuts
• 4 tablespoons mild white wine vinegar
• 2 tablespoons walnut oil
• 4 tablespoons olive oil
• 1 apple

Addition: fat for the mold

Time: 30 min plus cooking time 50-60 minutes plus baking time 30 minutes

Preparation

1. Beetroot in salt water on low heat 50-60 minutes until done cooking. Quenching, peel and grate coarsely. Rub feta cheese, coarsely and add to the beetroot in a bowl.

2. Spring onions, cut the white and light green parts thinly. Pluck mint leaves from the stems and chop. Mix eggs, mint and spring onions with beetroot and strong season with salt and pepper.


3. tart-Torm (26 cm Ø) grease by fat. Beetroot mass strike is smooth. Bake in preheated oven at 200 degrees (gas 3, convection 180 degrees) bake on the 2nd shelf from the bottom for 25-30 minutes.

4. Clean lettuce thoroughly, wash and spin dry. Hazelnuts coarsely chop and fry in a pan without fat, until fragrant. Give vinegar and hazelnuts in a bowl. Stir in nuts and olive oil, season with salt and pepper. Apple into quarters, remove seeds and slice the columns across into thin slices. Mix immediately with the lettuce and vinaigrette. Serve the warm tart.

5. Tip: nut oil is for frying not suitable, but perfect for hearty salads. Since the flavor is very intense, it is usually mixed with other oils. Buy walnut oil at its best during the nut season - so in autumn and winter - because it is fresh and full of delicious flavors. Cool and dark.

Nutritional information per serving: 546 kcal
• 17 g protein
• 40 g fat
• 27 g carbohydrates