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Beet Cordon Bleu

Beet Cordon Bleu is another creation with a special taste.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 2 person
Course: main course, Side dish
Ingredients Method Notes

Ingredients
  

  • 2 - 3 large beet
  • 100 g red lentils
  • a little curry powder, turmeric powder
  • salt and pepper to taste
  • Herbs de Provence or other herbs of choice optional
  • 1 - 2 tbsp mustard
  • 10 tbsp breadcrumbs
  • water for cooking the beet as well as the lentils

Method
 

  1. Peel the beet and cut into slices.
  2. Simmer in a pot of water for about 30 minutes until tender.
  3. Then drain.
  4. On a baking sheet with baking paper, place the slices.
  5. Wash red lentils and simmer with double the amount of water for about 12 minutes.
  6. Then puree the lentils with a hand blender. Make sure that the paste is not too soft. Sift off any excess water beforehand.
  7. Season the lentil paste with the spices.
  8. Then coat each slice of beet thickly with the lentil paste. Place a second slice on top. Spread the top slice with a little mustard and spread the bread crumbs on top. Press down lightly.
  9. If you don't like mustard, you can coat the 2nd slice of beet again with the lentil paste.
  10. Proceed in the same way with the remaining beet slices.
  11. Preheat the oven to 160 degrees Celsius top/bottom heat and bake the beet cordon bleu for about 5 minutes.

Notes

Beet Cordon Bleu with potato salad