A Scandinavian twist

Beetroot is a fantastic ingredient. Use it all. Today’s recipe is inspired by delicious.nl. The beetroot is so fresh that I store the beautiful loaf ( 650 grams) in the fridge for another day.

Remove the skin of the beetroot. Chop in small cubes. Spread in an oven dish. Add 4 chopped garlic cloves, 1 sliced red onion and 2 table spoons of olive oil. Cover. Bake in the oven at 200° for 30 minutes. Stir halfway.

Mix 200 grams of low fat Greek yogurt with 1 table spoon of horseradish, 2 table spoons of chopped fresh dill, pepper and salt.

For the first time in my cooking life I prepare a portion of soft puree with a sachet of dehydrated potatoes and milk ( not bad).

Spread 300 grams of white fish filet on the beetroot. Cover with the yogurt mixture. Finish with the puree.

Bake in the oven at 200° for 25-30 minutes. Finish with fresh dill.

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