Recipe By: Mizue (https://cookbuzz.com/kitchen/32)
Serves 4 Prep: 40 min Cook: 20 min
Beetroot | 4 (500g) |
Lemon | 1/2 |
Extra virgin olive oil | 2 tbsp |
Salt | 1/2 tsp |
Edamame beans (defrosted) | 80g |
Stilton cheese | 20g |
Walnuts | 20g |
Black pepper | a pinch |
The beetroot must be boiled whole. It takes time, but retains its lovely colour. If you slice it before boiling, the colour is far less, so it's a waste of such a beautiful vegetable. So once it's trimmed, throw it straight into the pan for the perfect result. I believe Stilton cheese goes really well with red vegetables, so I think this is an essential ingredient.
Recipe By: Mizue (https://cookbuzz.com/kitchen/32)
Serves 4
Prep: 40 min
Cook: 20 min
Beetroot | 4 (500g) | |
Lemon | 1/2 | |
Extra virgin olive oil | 2 tbsp | |
Salt | 1/2 tsp | |
Edamame beans (defrosted) | 80g | |
Stilton cheese | 20g | |
Walnuts | 20g | |
Black pepper | a pinch |
Print Ingredients | Email Ingredients | |
4 (500g) | ||
1/2 | ||
2 tbsp | ||
1/2 tsp | ||
80g | ||
20g | ||
20g | ||
a pinch |
The beetroot must be boiled whole. It takes time, but retains its lovely colour. If you slice it before boiling, the colour is far less, so it's a waste of such a beautiful vegetable. So once it's trimmed, throw it straight into the pan for the perfect result. I believe Stilton cheese goes really well with red vegetables, so I think this is an essential ingredient.