500 g chard
250 g beet
5 spring onions
100 g vegan shepherd's cheese
salt
Red peppercorns
Olive oil
Chili oil
Wash the vegetables.
Please put on gloves for processing the beetroot. Peel the beet and cut into fine cubes. Heat a pan, add the olive oil and the beet cubes. On low heat, make quasi beet roast potatoes.
In the meantime, remove the stems from the chard and cut them very small, cut the spring onions into rings and set the greens aside.
Heat a saucepan, add olive oil and saute in the chard stems and leek onion rings until translucent.
Meanwhile, cut the greens of the run sift into rings and cut the chard leaves into strips. Once the vegetables are translucent, add the rings and leaves. Add chili oil and continue to saute until the chard leaves and the runner onion rings have fallen together.
Meanwhile, cut the cottage cheese into cubes.
Add the roasted beet cubes to the vegetables, season with chili oil and salt, add the red pepper berries and vegan cottage cheese as a topping. Turn off the heat and let everything sit for 2-3 minutes.
Serve in a bowl
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