Ginger-baked Beets with Kale-couscous
Combining earhty beets with zingy ginger is a stroke of genius, if you ask us.
Ingredients
Number of portions
Ginger-baked beetroot
2 tbsp canola oil
1,5 tbsp Santa Maria Ginger
10 pcs large beetroots
2 tsp salt
Feta cheese cream
300 g feta cheese
4 dl crème fraiche
Kale-couscous
1000 ml couscous
2 tsp Santa Maria Turmeric
1000 ml water
300 g kale
1 red onion
1 lemon
2 tsp salt
150 g almond
How to prepare
Ginger baked beetroot
Set oven to 175°C
Rinse the beets thoroughly and cut them in half.
Give them a good coat of oil and place on a baking sheet.
Then season them with ginger and salt.
Bake them until they're soft. It takes about 30 minutes.
Feta cheese cream
Mix feta cheese and crème fraiche until smooth.
Put feta cheese cream in a piping bag.
Kale-couscous
Bring water an turmeric to a boil and remove from heat.
Pour in the couscous and put on a lid. Let stand for 15 minutes, until the couscous is tender.
Chop kale and coarsely chop the onion. Put it in a bowl.
Shake lemon zest, lemon juice, oil and salt together in a piping bottle.
Roast almonds and chop them coarsely.
Mix together kale, onion with the lemon sauce.
Mix in the couscous and some of the toasted almonds.
All together
Start by placing som feta cheese cream on a plate.
Add the couscous.
Put 2–3 beetroot halves on top.
Garnish with chopped almonds.
Recipe categories
Food