Baked beetroot

Total time: 1hr 50m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 325 Kcal, 8g Protein, 19g Carbohydrates, 24g Fat


  • Beetroot
  • 4 raw beetroot
  • 4 sprigs rosemary
  • 4 pieces aluminium foil (approx. 30 x 30 cm each)
  • 2 tsp sea salt
  • 1 tbsp olive oil
  • Nuts
  • 50 g walnut kernels
  • 1 organic lemon, use 1/4 of grated zest and 1 tsp of juice
  • 1 tbsp honey
  • Stuff the beetroot
  • 150 g soft goats' cheese (e.g. Chavroux)
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 2 pinches salt

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  • Beetroot

    Place 1 beetroot and 1 sprig of rosemary on a piece of rosemary, drizzle with the oil, season with salt and wrap in the foil. Place on a baking tray with the seal facing upwards.
  • Bake

    For approx. 1½ hr. in the centre of an oven preheated to 200°C.
  • Nuts

    Toast the nuts in a frying pan without any oil until golden brown. Add the honey, lemon zest and juice and toast for about another minute. Remove, spread over a sheet of baking paper and allow to cool.
  • Stuff the beetroot

    Using a knife, make an incision in the top of each beetroot. Press the beetroot together slightly so that they open up. Remove the foil if you like. Stuff the beetroot with the cheese and nuts. Combine the lemon juice and salt. Drizzle over the beetroot.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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