Beet Cordon Bleu
Beet Cordon Bleu is another creation with a special taste.
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
Instructions
- Peel the beet and cut into slices.
- Simmer in a pot of water for about 30 minutes until tender.
- Then drain.
- On a baking sheet with baking paper, place the slices.
- Wash red lentils and simmer with double the amount of water for about 12 minutes.
- Then puree the lentils with a hand blender. Make sure that the paste is not too soft. Sift off any excess water beforehand.
- Season the lentil paste with the spices.
- 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.
- If you don't like mustard, you can coat the 2nd slice of beet again with the lentil paste.
- Proceed in the same way with the remaining beet slices.
- 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