Ingredients for 4 servings
• 3 Quince jelly
• 6 tbsp. lemon juice
• Salt, Pepper
• 6 tea spoons extra virgin olive oil
• 800g gold beets, (substitute beetroot)
• 100g baby spinach
• 1 medium radicchio, (approximately 220 g)
• 50 g walnuts
• 100 g blue cheese addition roasting bag
Time: 25 min plus cooking time 40 minutes
Preparation
1. Quince jelly and lemon juice while stirring, heat until the jelly has dissolved. Stir in 2 tablespoons cold water, salt and pepper. The olive oil with a whisk while stirring.
Clean and peel 2 gold beets. Pray cut into 2 cm wide columns and salt lightly. Prepare a roasting bag (50 cm length) according to package directions. Gold beets, 4 tablespoons water, and 4 of the quince mixture, mixing, loading, and the oven tube tie and put on an oven rack. Roasting sleeve cut above 1 cm wide. The gold beets in a preheated oven at 200 degrees (gas 3, convection 180 degrees) and cook on the second shelf from the bottom 40 minutes.
3. Meanwhile, read the spinach, wash and spin dry. Radicchio brushing and teasing bite. Chop walnuts, coarsely, crumble cheese.
4. Drain and cool gold beets in a colander, catch the cooking liquid while and mix with the remaining quince mixture. The sauce with the spinach and radicchio mix, fold gold beets and serve sprinkled with walnuts and cheese.
5. Tip: Spinach tastes young as salad, particularly well. In the summer or autumn varieties are primarily the small leaves of lettuce, remove the stalks and large leaves teasing.
Nutritional information per serving: 440 kcal
• 11 g protein
• 31 g fat
• 27 g carbohydrates
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