Nadal 2023
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- Beetroot cannelloni with Mató cheese and walnuts with beetroot textures
Beetroot cannelloni with Mató cheese and walnuts with beetroot textures
Sustainable recipeIngredients
- 300 g fresh beetroot
- 60 g Mató cheese
- 40 g Greek yoghurt
- 40 g walnuts
- 200 ml water
- Juice from ½ lemon
- 20 ml olive oil
- Beetroot shoots
Preparation
- First, thoroughly clean the beetroot.
- Season with salt and pepper and pour olive oil over the beetroot, wrap it in foil and bake in the oven for 30-35 minutes at 180 ºC. Once cooked, cut some into cubes, set them aside, blend and texturise the rest with 10 ml of olive oil.
- With the other beetroot make chips with a mandolin. Blanch the larger chips with a mixture of water, salt, lemon and pepper. Set them aside for the cannelloni. The rest, your can fry or dry out in the oven.
- For the cannelloni stuffing, mix the Mató, the yoghurt, the diced walnuts and add salt and pepper. Place the stuffing in a pastry bag.
- Make cannelloni with the blanched beetroot chips and the stuffing. Plate them with the beetroot cubes, chips, cream and the beetroot shoots.
Allergens
Ingredients
- 300 g fresh beetroot
- 60 g Mató cheese
- 40 g Greek yoghurt
- 40 g walnuts
- 200 ml water
- Juice from ½ lemon
- 20 ml olive oil
- Beetroot shoots
