Beetroot strudel cake

Total time: 1hr 05m
Preparation Time: 35m

For 6 people

Nutritional Information

Contains 435 Kcal, 11g Protein, 34g Carbohydrates, 28g Fat


  • Filling
  • 3 shallot, cut into segments
  • 1 tbsp butter
  • 800 g raw beetroots, coarsely grated
  • 2 tbsp balsamic vinegar
  • 0.5 bunch thyme, finely chopped
  • 1 tsp salt
  • 2 strudel pastry (approx. 120 g each)
  • 50 g butter, melted
  • 150 g blue cheese (e.g. Gorgonzola), cut into chunks
  • 50 g walnuts, toasted, coarsely chopped
  • knobs of butter
  • a little sea salt
  • Utensils
  • For a spring form tin approx. 24 cm in diameter

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  • Filling

    Heat the butter in a pan. Sauté the shallots and beetroot for approx. 2 mins. Add the balsamic, stir in the thyme, season with salt and allow to cool.
  • Place two sheets of pastry on a sheet of baking paper, place another two sheets of pastry on top at an angle to create eight corners. Place the pastry in the tin along with the baking paper, brush the base with butter. Spread the beetroot filling on top of the pastry base, top with the cheese and nuts. Fold in any protruding corners. Unfold the remaining four sheets of pastry, brush with a little butter, gather the edges individually, place on top of the mixture. Top with the knobs of butter and a pinch of Fleur de Sel. Bake for approx. 30 mins. on the bottom shelf of an oven preheated to 200°C, cover with foil towards the end of the baking time if necessary. Remove the cake from the oven, allow to cool slightly, remove the tin frame, slide onto a platter and serve warm.
  • Serve with:

    leaf salad

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Products used in this recipe

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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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