Beetroot Bake with Blue Cheese

Beetroot Bake with Blue Cheese
Ingredients:
• 4–5 medium beetroots
• 1-3 onions
• 1 bell pepper (red or yellow)
• 100 g blue cheese
• 2 tbsp extra virgin olive oil + a splash for sautéing
• Black pepper to taste
• (Optional: a splash of red wine)

Instructions:
1. Boil the beetroots until just tender. Peel and slice them thinly.
2. Sauté the chopped onions and bell pepper in olive oil until soft. Season with black pepper.
3. Lightly grease a baking dish and layer the beetroot slices, sautéed vegetables, and crumbled blue cheese.
4. Drizzle with the remaining olive oil and, if desired, a splash of red wine.
5. Gently mix and bake at 180°C (350°F) for 25–30 minutes, until the cheese has melted and the flavors have melded.
Tip: Serve warm with arugula and toasted bread.

Beetroot is rich in nutrients and provides 44.5 kcal (186.1 kJ) per serving. It contains only 0.1 g of fat, with no saturated or monounsaturated fat, and 0.2 g of polyunsaturated fat.

There are 8.0 g of carbohydrates, of which 7.9 g are sugars, 1.4 g of protein, and no salt.

It contains 2.5 g of fiber and organic acids.

Vitamins include, among others, vitamin A 0.6 µg, vitamin B1 0.0 mg, vitamin B2 0.1 mg, vitamin B6 0.1 mg, vitamin B12 none, vitamin C 3.0 mg, vitamin D none, vitamin E 0.1 mg, folate 150.0 µg, and niacin 0.2 mg.

Minerals and trace elements in beetroot include phosphorus 32.0 mg, iodine 1.0 µg, potassium 320.0 mg, calcium 11.0 mg, copper 0.1 mg, magnesium 15.0 mg, sodium 18.0 mg, iron 0.3 mg, selenium 10.0 µg, and zinc 0.3 mg.