Feta in Mangold Dress with Beet Wine Sauce

(841 votes)
Total Time Icon
Total time: 30 min
Preparation Time Icon
Prep time: 30 min
Yield Icon
Enough for 4 people

πŸ“ Ingredients

1 tablespoon Butter
350 grams Beet raw
125 milliliters Wine (red or white)
2 tablespoons Creme fraiche
400 grams Feta cheese
750 grams Chard
1 small Onion
some Paprika powder sweet
  Salt and pepper

🍽 Instructions

Clean the beet and cook unpeeled in salted water for 40 minutes. Meanwhile, clean the chard, remove the stems. Blanch leaves in plenty of salted water for one minute.

Drain, spread out on kitchen paper and pepper.

Cut the feta into four equal pieces and sprinkle with paprika powder. Then wrap tightly with 2-3 chard leaves. Steam the packets in a strainer or steamer, over boiling water in a closed pot, for 15 minutes. Peel the cooked beet and cut into sticks. Dice the onion and sauté in hot butter until translucent. Pour in wine and season well. Stir in crème fraiche.

Add the beet sticks and bring to the boil briefly. Serve sauce and chard parcels. Garnish with tarragon if desired. Serve with crispy rosemary potatoes.

📊 Nutrition Facts

Nutritional values per serving:

5 g
5 g
7 g

📝 Recipe Overview

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