| Type | Per person |
|---|---|
| Energy | 160 kcal |
| Fat | 8 gr |
| of which saturated | 1 gr |
| Carbohydrates | 13 gr |
| of which sugars | 12 gr |
| Fibres | 6 gr |
| Protein | 6 gr |
| Salt | 0.41 gr |
Red beets with rosemary and onion
Side dish
2 persons
10 - 20 min
With seasonal products
225gr vegetables p.p.
Ingredients
2 persons
| 1 sprig of fresh rosemary |
| 1 onion |
| 1/2 dl vegetable stock with less salt |
| 50 g low-fat cottage cheese |
| 15 g liquid margarine |
| 1 tablespoon grated 30+ cheese |
| 350 g cooked beetroots |
Preparation
1. Heat the margarine in a frying pan.
2. Peel and finely chop the onion.
3. Fry the onion with the rosemary needles for about 2-3 minutes.
4. Peel and slice the beetroot.
5. Add the beetroot to the onion and stir gently. Pour in the stock and simmer for 3-4 minutes with the lid on the pan.
6. Sprinkle in some cheese in the last minute.
Serve the beetroot dish with a spoonful of fresh cottage cheese. Enjoy!
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