Beetroot cannelloni with Mató cheese and walnuts with beetroot textures
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Sustainable recipe
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
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
- Lactose
- Nuts
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
A sustainable food system creates prosperity, promotes social justice, regenerates natural resources and ecosystems and safeguards the capacity of future generations to feed themselves sustainably. Sustainable food is good for the people, the regions and our planet.
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