Goat's Cheese & Beetroot Flammekueche
with pear, lemon thyme & arugula salad
The star of this dish is beetroot - this red tuber provides plenty of fibre and is packed with potassium.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Onion
½ piece
Pear
125 g
Pre-cooked beetroot
2.5 g
Fresh lemon thyme
1 piece
Flammekueche
(Contains Wheat)
25 g
Organic sour cream
(Contains Milk)
20 g
Arugula & lamb's lettuce
25 g
Honeyed goat's cheese pearls
(Contains Milk)
10 g
Pumpkin seeds
(May be present Peanuts, Tree nuts, Sesame)
Not included in your delivery
½ tablespoon
Extra virgin olive oil
½ tablespoon
Red wine vinegar
½ tablespoon
[Plant-based] butter
1 tablespoon
Sugar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C.
- Slice the onion into half rings. Core and thinly slice the pear.
- Thinly slice three quarters of the beetroot and then dice the rest into 1cm chunks.
- Pull the lemon thyme leaves off the stems.
Did you know... beetroot is very high in fibre; 200g provides a fifth of the RDA. It's also rich in potassium, which helps maintain a healthy blood pressure.
- Melt a knob of butter in a frying pan over medium-high heat and fry the pear with the onion for 2 - 3 minutes.
- Stir in the sugar and fry for another 2 - 3 minutes or until golden-brown.
- Transfer the flammekueche to a parchment-lined baking sheet.
- Spread with the sour cream and season generously with salt and pepper, then top with the beetroot, onion and pear.
- Scatter the goat's cheese and lemon thyme over the flammekueche, then bake in the oven for 8 - 10 minutes.
- Heat a clean frying pan over high heat and toast the pumpkin seeds until they start to pop. Remove from the pan and set aside.
- In a salad bowl, combine the extra virgin olive oil with the red wine vinegar. Season to taste with salt and pepper.
- Shortly before serving, transfer the diced beetroot, pumpkin seeds and lettuce to the salad bowl.
- Toss well to combine with the dressing.
- Slice the flammekueche and serve with the salad alongside (see Tip).
Tip: you can also drizzle the flammekueche with honey as preferred.