Preparation: 25 min.
Ingredients for
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200 g red beet, cooked
400 g red beet, cooked
600 g red beet, cooked
800 g red beet, cooked
1 kg red beet, cooked
1.2 kg red beet, cooked
1.4 kg red beet, cooked
1.6 kg red beet, cooked
1.8 kg red beet, cooked
2 kg red beet, cooked
75 g philadelphia
150 g philadelphia
225 g philadelphia
300 g philadelphia
375 g philadelphia
450 g philadelphia
525 g philadelphia
600 g philadelphia
675 g philadelphia
750 g philadelphia
1 teaspoon curry paste, red
2 teaspoons curry paste, red
3 teaspoons curry paste, red
4 teaspoons curry paste, red
5 teaspoons curry paste, red
6 teaspoons curry paste, red
7 teaspoons curry paste, red
8 teaspoons curry paste, red
9 teaspoons curry paste, red
10 teaspoons curry paste, red
10 g butter
20 g butter
30 g butter
40 g butter
50 g butter
60 g butter
70 g butter
80 g butter
90 g butter
100 g butter
15 g parmesan
30 g parmesan
45 g parmesan
60 g parmesan
75 g parmesan
90 g parmesan
105 g parmesan
120 g parmesan
135 g parmesan
150 g parmesan
15 g almond flour
30 g almond flour
45 g almond flour
60 g almond flour
75 g almond flour
90 g almond flour
105 g almond flour
120 g almond flour
135 g almond flour
150 g almond flour
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About this recipe
Those who want to be creative should try this bold combination. Cream cheese, beet and red curry, with the crumble of parmesan lead to a surprising culinary experience!
You can read the full recipe on page 98 from Ik eet zo graag 2
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