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436 kcal
35 min.
Potatoes with beetroot and Gorgonzola

Recipe for Potatoes with beetroot and Gorgonzola

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x portion

NaN g

436 kcal

x g

1 kcal

435.8
Calories
16.2g
Prot.
25.1g
Fat
37.0g
Carbs

Ingredients (servings):

1

Converted ingredients are going to appear on the shopping list

  • Old potatoes2× piece (180 g)
  • Beetroot105 g
  • Cheese, Danish blue2.5× slice (50 g)
  • Olive oil1× tablespoon (10 g)
  • Lemon1× slice (10 g)
  • Salt2× teaspoon (6 g)
  • Parsley, fresh1× tablespoon (6 g)
  • Pepper, black1× pinch (1 g)
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How to make Potatoes with beetroot and Gorgonzola

  1. 1. Peel the potatoes and boil them in salted water until soft.

  2. 2. Peel the beetroot, cut it into quarters, then crescents. Season with salt and pepper, drizzle with olive oil and lemon juice, then roast in an oven pre-heated to 180C for approx. 15 min.

  3. 3. Serve the potatoes and beetroot in a bowl with crumbled Gorgonzola and parsley on top.

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