Beetroot cannelloni with Mató cheese and walnuts with beetroot textures

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

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