Beetroot fries with dip

Total time: 45m
Preparation Time: 15m

For 4 people

Nutritional Information

Contains 186 Kcal, 6g Protein, 13g Carbohydrates, 11g Fat


  • Beetroot
  • 3 raw beetroot (approx. 550 g), peeled, cut into fries approx. 5 cm long
  • 1 tbsp cornflour
  • 2 pinches cayenne pepper
  • 0.5 tsp salt
  • 1 tbsp olive oil
  • Dip
  • 70 g soft goats' cheese
  • 60 g half-fat quark
  • 1 tsp horseradish, finely grated
  • 1 tbsp dill, roughly chopped
  • 30 g walnut kernels, finely chopped
  • salt and pepper to taste

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  • Beetroot

    Place the beetroot batons in a plastic bag with the cornflour, cayenne pepper and salt, shake well. Place the beetroot flat on a baking tray lined with baking paper, drizzle with oil.
  • To roast

    Approx. 30 mins. in the centre of an oven preheated to 220°C. Turn the beetroot halfway through cooking.
  • Dip

    Beat the quark with the cream cheese until smooth. Stir in the horseradish, dill and walnuts, season. Remove the beetroot fries from the oven, serve with the dip. Serve the dip with the beetroot fries.

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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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