Description
This crumble is not quite familiar, as it is not as dessert, and as snacks. One can eat both separately and serve for example for boiled potatoes. Prepared simply and quickly (with the exception of cooking the beets), but the taste turns out very...
Ingredients
-
Beets
250 g
-
Onion
1 piece
-
Sunflower oil
6 Tbsp
-
Peanuts
60 g
-
Oat flakes
0.5 cup
-
Salt
0.5 tsp
-
Vinegar
2 Tbsp
-
Sugar
2 Tbsp
Cooking
The beetroot wrap in foil and bake in the oven at 180 degrees for about 1.5 hours. Ready beets, cool, peel and cut into thin slices.
Onion peeled, washed and cut into thin half-rings. Fry in 2 tbsp sunflower oil, about 3 minutes. Then pour the vinegar and add the sugar, simmer for about 5 minutes. Bow turns out very tasty and crispy.
In the bowl of a blender put oats, peanuts and 4 tablespoons of sunflower oil, punching in a blender into fine crumbs.
Into molds for baking, put the beets first, then finish the onions and a little salt.
From top to put the nut-oat crumbs. Bake in the oven at the temperature of 200 g, approximately 12-15 minutes (watch that the top does not burn)
Delicious warm or chilled. Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.