Ingredients for 4 people:
250 g beetroot
50 g stale white bread
3 eggs (M)
60 ml milk
60 g tender oat flakes
50 g breadcrumbs
20 g freshly grated parmesan
3 tbsp basil pesto
salt, pepper, paprika
freshly grated nutmeg
3 tsp Dijon mustard
1 tbsp aceto-balsamico
1 tsp sugar
6 tbsp olive oil
30 g oat flakes
Preparation:
1. Rinse beetroot and boil in water for 45-50 minutes.
2. Finely dice the white bread. Beat 2 eggs with milk and mix with the bread. Add the oat flakes, half of the breadcrumbs, Parmesan cheese and 1 tablespoon of pesto and knead to a smooth dough. Season with salt, pepper, paprika and nutmeg. Form a dough roll. Wrap it in a clean tea towel and tie the ends with kitchen string. Cook in boiling salted water for about 15 - 20 minutes. Remove the towel and leave the roll to cool.
3. Mix together 1 tsp mustard, vinegar, sugar, remaining pesto and 3 tbsp olive oil. Rinse the beetroot in cold water and peel. Cut into thin slices.
4. Cut the oat roll into 12 slices. Mix the remaining egg with the rest of the mustard. Mix the oatmeal with the remaining breadcrumbs. Roll the oatmeal slices first in the egg, then in the breadcrumbs. Heat the oil in a large non-stick frying pan and fry the slices until golden brown. Serve with the beetroot and pour the pesto sauce over the top.
Preparation time approx. 70 minutes
Per portion approx.:
Calories: 462
Joule: 1937
Protein: 14.2 g
Fat: 28,7 g
Carbohydrates: 37 g
(FoodCentrale by ddp images)
