1 tbsp almonds (roasted and chopped)
1 tbsp apple vinegar
50 g baby spinach
250 g beetroot (cooked)
300 ml beetroot juice
1 clove garlic
100 g hard goat’s cheese
0.5 piece lemon
2 tbsp olive oil
0.5 piece onion
1 pinch pepper
1 pinch pepper (ground)
3 sprig rosemary
3 pinch salt
80 g skyr
200 g spelt rice
3 sprig thyme
200 ml water
Peel and dice the onion. Peel and roughly chop the garlic. Mix with olive oil and place in the deep universal tray.
Wash the herbs and shake them dry.
Add the herbs, beetroot juice, water, salt and pepper to the deep universal tray.
Ingredients
0.5 piece onion, 1 clove garlic, 1 tbsp olive oil, 3 sprig thyme, 3 sprig rosemary, 300 ml beetroot juice, 200 ml water, 2 pinch salt, 1 pinch pepper (ground)
Start the “Spelt and beetroot risotto” programme and follow the steps.
Once the BORA X BO has heated up, put the food in the bottom of the oven.
Dice the beetroot into approx. 1 cm cubes and put them in a bowl with the spelt rice.
When notified, remove the deep universal tray, add the beetroot & rice mixture and continue cooking.
Ingredients
250 g beetroot (cooked), 200 g spelt rice
Grate the goat’s cheese. Mix the spinach in a bowl with the oil, apple cider vinegar, salt and pepper. Squeeze the lemon.
Take the risotto out the oven and remove the rosemary and thyme.
Add the lemon juice, skyr and half of the grated goat’s cheese to the risotto and mix together.
Ingredients
100 g hard goat’s cheese, 50 g baby spinach, 1 tbsp olive oil, 1 tbsp apple vinegar, 1 pinch salt, 1 pinch pepper, 0.5 piece lemon, 80 g skyr
Garnish the risotto with the spinach, remaining goat’s cheese and almonds and serve hot.
Ingredients
1 tbsp almonds (roasted and chopped)
847.5
33.26 g
31.68 g
103.99 g
