Goat's Cheese & Beetroot Flammekueche
with pear, lemon thyme & arugula salad- Tarwe
- Melk (inclusief lactose)
- Pinda's
- Noten
- Sesamzaad
- May contain traces of allergens
The star of this dish is beetroot - this red tuber provides plenty of fibre and is packed with potassium!
Ingredients
Ā½ piece
Red onion
Ā½ piece
Pear
125 g
Pre-cooked beetroot
2.5 g
Fresh lemon thyme
1 piece
Flammekueche
(Contains: Tarwe)
25 g
Organic sour cream
(Contains: Melk (inclusief lactose))
20 g
Arugula & lamb's lettuce
25 g
Honeyed goat's cheese pearls
(Contains: Melk (inclusief lactose))
10 g
Pumpkin seeds
(May be present: Pinda's, Noten, Sesamzaad)
Ā½ piece
Roma tomato
Not included in your delivery
Ā½ tablespoon
Extra virgin olive oil
Ā½ tablespoon
Red wine vinegar
Ā½ tablespoon
[Plant-based] butter
1 tablespoon
Sugar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220Ā°C.
- Slice the onion into half rings. Core and thinly slice the pear. Dice the tomato.
- Thinly slice three quarters of the beetroot and then dice the rest into 1cm chunks.
- Pull the lemon thyme leaves off the stems.
Did you know... beetroot is very high in fibre; 200g provides a fifth of the RDA. It's also rich in potassium, which helps maintain a healthy blood pressure.
- Melt a knob of butter in a frying pan over medium-high heat and fry the pear with the onion for 2 - 3 minutes.
- Stir in the sugar and fry for another 2 - 3 minutes or until golden-brown.
- Transfer the flammekueche to a parchment-lined baking sheet.
- Spread with the sour cream and season generously with salt and pepper, then top with the beetroot, onion and pear.
- Scatter the goat's cheese and lemon thyme over the flammekueche, then bake in the oven for 8 - 10 minutes.
- Heat a clean frying pan over high heat and toast the pumpkin seeds until they start to pop. Remove from the pan and set aside.
- In a salad bowl, combine the extra virgin olive oil with the red wine vinegar. Season to taste with salt and pepper.
- Shortly before serving, transfer the diced beetroot, pumpkin seeds, tomato and lettuce to the salad bowl.
- Toss well to combine with the dressing.
- Slice the flammekueche and serve with the salad alongside (see Tip).
Tip: you can also drizzle the flammekueche with honey as preferred.
