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Beetroot, goat cheese and walnut pie

Beetroot, goat cheese and walnut pie

What you need

  • 1 portion of pie dough (knead 150 g whole wheat flour with 70 g butter)

  • 500 g beetroot

  • 200 g carrots, celery or parsley roots

  • 2 red onions

  • 3 cloves of garlic

  • 1 large spsk chopped fresh rosemary

  • olive oil

  • a little bit of grated nutmeg

  • 3 eggs

  • 2.5 dl cream

  • 1 dl ricotta cheese

  • goat cheese

  • 1 handful of walnuts

  • salt and pepper

Method:

  • Roll out the dough and shape it to match a pie shape

  • Stir in the dough with a fork and baked the dough into a 200 degree hot oven for approx. 30 minutes (until it is light golden)

  • Chop onion and garlic

  • Peel the root vegetables and grate them on a grater

  • Sauté onion and garlic in olive oil

  • Add the root vegetables and rosemary

  • Whip eggs, ricotta cheese and cream together

  • Add salt, pepper, nutmeg and walnuts

  • Mix the cream together with the vegetables and pour it into the slightly baked pie

  • Press slices of goat cheese into the mass and bake the pie for about 45 minutes at 175 degrees

  • Serve the pie with a green salad

Beetroot risotto with goat cheese and fried sage leaves

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