Name: Beetroot Gratin with Feta and Walnuts
Prep time: 50 min
Yield: 2 Portionen
Ingredients: 500 g Beetroot (pre-cooked and peeled); 500 g Hokkaido pumpkin; 1 Zehe Garlic; 2 EL Olive oil; 100 ml Vegetable broth; Salt; Freshly ground pepper; 0.5 TL Ground coriander; 0.5 TL Hot paprika powder; 4 Zweige Thyme; 200 g Feta (sheep's cheese, min. 45% fat in dry matter); 20 g Walnuts

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Description

This beetroot gratin with feta and walnuts is a vegetarian main course made in the Thermomix®. The main ingredients are beetroot, Hokkaido pumpkin, and feta. The preparation of the gratin takes 50 minutes and yields 2 servings. The recipe is ideal for a hearty, warm meal in the fall.

Ingredients (12 ingredients)

Preparation (6 steps)

Chop garlic

Thermomix® Setting

3 sec/Speed 7

Peel the garlic clove and place in the mixing bowl. Chop for 3 sec./speed 7.

3 sec

Sauté beetroot and pumpkin

Heat olive oil in a large pan. Add beetroot (100 g, pre-cooked and peeled) and Hokkaido pumpkin (800 g, seeded and diced) and sauté over medium heat for about 8 minutes. Add the chopped garlic and sauté briefly.

Add vegetable broth and season

Add vegetable broth (100 ml) to the pan. Season with salt, pepper, ground coriander (0.5 tsp), and hot paprika powder (0.5 tsp).

Fill the vegetable mixture into the baking dish

Pour the vegetable mixture into a baking dish (approx. 20 x 30 cm).

Add thyme, feta, and walnuts

Wash thyme (4 sprigs), pat dry, and distribute on top. Crumble feta (200 g, min. 45% fat in dry matter) over it. Roughly chop walnuts (20 g) and sprinkle the gratin with them.