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Baked beetroot with goat's cheese

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  • 800 g beetroot
  • 200 g rucola
  • 200 g fresh goat's cheese
  • 2 tsp balsamic vinegar
  • 1 tsp olive oil
  • 2 pinch salt
  • 2 pinch freshly ground black pepper

  1. Preheat the oven to 180°C.
  2. Put a layer of tin foil into the baking pan and drizzle a bit of oil on it.
  3. Wash and dry the beetroot.
  4. Cook the beetroot in the oven for about 40 minutes, until they’re still a bit firm in the middle.
  5. Take the beetroot out of the oven and let them cool.
  6. Peel them.
  7. Cut each in 4 or 8 pieces depending on the size, but not bigger than 2-3 cm pieces.
  8. Drizzle olive oil and balsamic vinegar over the pieces, and sprinkle ground salt and pepper over them.
  9. Add the ruccola on top.
  10. Add the cheese, crumbling it on top.
  11. Sprinkle some pepper for decoration.

Good points

  • Very low in saturated fat
  • No cholesterol
  • High in dietary fiber
  • High in manganese
  • High in magnesium
  • High in potassium
  • Very high in vitamin A
  • High in vitamin C

For a baby only smash the cooked beetroot.

Preparation time: 50 min
Portions: 4
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 306.62 kcal
Carbohydrates: 13.31 g
Cholesterol: 52.5 mg
Sugar: 15.71 g
Protein: 18.6 g
Fat: 18.64 g
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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com