veggie - use NID chioggia biet
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veggie - use NID chioggia biet

with lemon mascarpone, goat cheese pearls, and fresh salad

Labels:
Veggie
Allergenen :
Tarwe
•Sulfiet
•Amandelnoten
•Pinda's
•Melk (inclusief lactose)

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd40 minuten
oventijd20 minuten
NiveauMakkelijk

Ingredienten

Hoeveelheden

1 stuk(s)

Chioggiabiet

1 stuk(s)

Ui

½ zakje(s)

Gedroogde tijm

½ roll(s)

Bladerdeeg

(Bevat Tarwe Kan bevatten Melk (inclusief lactose))

½ stuk(s)

Knoflookteen

¼ stuk(s)

Citroen

4 ml

Balsamicocrème

(Bevat Sulfiet)

30 gram

Rucola en veldsla

5 gram

Dille, munt en bladpeterselie

20 gram

Gezouten amandelen

(Bevat Amandelnoten, Pinda's Kan bevatten Noten, Sesamzaad)

25 gram

Feta

(Bevat Melk (inclusief lactose))

Zelf toevoegen

2 tl

Honing [of plantaardig alternatief]

1 tl

Mosterd

naar smaak

Peper en zout

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Voedingswaarden

Energie (kJ)3854 kJ
Energie (kcal)921 kcal
Vetten53.8 g
waarvan verzadigd24.6 g
Koolhydraten83.9 g
waarvan suikers24.7 g
Vezels10.1 g
Eiwitten21.7 g
Zout1.7 g

Benodigdheden

•Bakpapier
•Vork
•Saladekom

Instructies

1

Preheat the oven to 200C. Peel the candy cane beetroot and slice into slices of no more than 1/2cm thick. Slice the onion into half rings. Crush or mince the garlic. Cut the puff pastry in halve.

Did you know... onions provide numerous benefits. Not only are they rich in fibre and B vitamins, they are also high in antioxidants and vitamin C.

2

Cut a sheet of parchment paper in half, so as to create a sheet that is a little bit bigger than the puff pastry. Repeat until you have 1 sheet per person. Drizzle 1 tsp of honey per person on each sheet, covering a strip similar to the size of the puff pastry. Season with salt and pepper and half of the dried thyme.

3

Place the vegetables on the honeyed strips and sprinkle over the rest of the dried thyme. Cover the vegetables with the puff pastry. Press down the edges using a fork, so as to close the pastries. Using the same fork, poke some holes in the puff pastry. Bake for 20 - 25 minutes.

4

When the tarts have 10 more minutes to go, start this step. Zest the lemon and then cut into 6 wedges. Roughly chop the almonds (see Tip). Finely chop the fresh herbs.

Health Tip: this recipe is high in calories. If you're watching your calorie intake, use only half of the almonds. You can keep the rest of the almonds to use another time.

5

In a salad bowl, combine the juice of 1 lemon wedge per person with the mustard, and the rest of the honey. Season to taste with salt and pepper. Shortly before serving, toss the salad leaves and fresh herbs through the salad. 

6

Place a plate on top of the upside-down tarts. Carefully flip the tarts using the parchment paper, so that the puff pasty side is on the plate. Top the tarts with the lemon zest, crumble over the feta and drizzle over the crema di balsamico. Serve alongside the salad, garnished with the salted almonds and the rest of the lemon wedges.