Calories
377 kcal
Protein
8 g
Fat
28 g
Carbohydrates
22 g
Bring 35.27 fl. oz. of water, white wine vinegar and sugar to a boil, let the sugar dissolve. Add the cinnamon sticks, coriander seeds and star anise to the broth. Boil the beets in the broth for about 1 hour until soft, for large tubers it can be longer.
Now fry the walnuts in a pan over medium heat. Mix the olive oil, honey, mustard, red wine vinegar and season with pepper and salt.
When the beets are ready, remove them from the broth, let them cool and peel. Serve warm with walnuts, honey dressing and crumbled feta.
It can be stored in the fridge for a couple of days.
Bon Appetit!
Grilled corn on the cob is definitely something to get fired up about. An excell...
This vegetable stew is a warm dish paired with crispy fried tofu cubes and delic...
Hearty addition to the main course for any occasion. Brussels sprouts cooked acc...
Prepare this delicious Brussels Sprouts Gratin for the whole family on Christmas...
Feed your dear ones with this delicious and nourishing baked pumpkin for dinner ...
These healthy muffins would be a real treat to enjoy at Christmas meal! The thym...
Step by step recipes
1152 recipes