Skip to content

Recipe of the month –

While the temperatures outside are hovering around zero and making us feel frosty and cheerful, we are heating up the kitchen with a new recipe. This month, too, we are paying attention to our health, but our taste buds must not fall by the wayside. That’s why we’re dedicating this February to a vegetable that not only promises health benefits, but also tastes great: beet.


diced beet

I see red – literally. Beet, also known as beet and a typical winter vegetable in Europe, is characterized by its red color. Not only is its tuber-like shape strikingly dark to purple-red in color, but the flesh also shines in an unmistakable red. However, the root vegetable is not only beautiful to look at, but is also rich in fiber, vitamin C and folic acid, as well as minerals such as potassium and iron. Thanks to all these substances, it supports heart health, lowers blood pressure, aids digestion and improves physical performance.

Beet can be prepared in many different ways in the kitchen. It can be enjoyed boiled, baked and grilled, but it also tastes good raw in salads. The special thing about this vegetable is that the beetroot leaves, also known as chard, are also edible and can be eaten like spinach.

For our regional, seasonal and, above all, simple dish in February, we need the beet cooked:

Beetroot risotto with feta cheese and green salad

Have fun cooking it!

Beetroot risotto with feta cheese and iceberg lettuce

Ingredients for the risotto

  • 300g beet, peeled and diced
  • 1 onion, finely chopped
  • 200g Arborio rice
  • 750ml vegetable stock
  • 100g feta cheese, crumbled
  • 50g grated Parmesan cheese
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh parsley to garnish

How it works

  1. Heat the olive oil in a large pan. When the oil is hot, add the onions and fry until translucent.
  2. Next, add the diced beet and fry until it is slightly soft.
  3. Next, add the Arborio rice to the pan and toast for two minutes. Then start adding the vegetable stock a little at a time using a ladle, while stirring the rice constantly. When the rice has absorbed the liquid, you can add the next ladleful of vegetable stock.
Risotto cooking

4. Once all the liquid has been absorbed and the rice is soft, you can add the crumbled feta cheese and Parmesan to the pan. Stir until the cheeses have melted. This makes the risotto particularly creamy. Then season the finished dish with salt and pepper to taste.

Ingredients for the iceberg lettuce

½ head of iceberg lettuce, well washed and chopped

For the dressing:

1 tsp sugar

½ tsp salt

2 tbsp water

2 tbsp vinegar, for example apple cider vinegar or balsamic vinegar

3 tbsp oil

How it works

  1. Place the washed and chopped iceberg lettuce in a bowl.
  2. Mix all the ingredients for the dressing well in a small bowl. Tip: You can also put them in a small, clean jam jar with a screw-on lid and give everything a good shake.
  3. Pour the dressing over the salad and mix everything well.
iceberg lettuce

Plate up the risotto together with the green iceberg lettuce and you are ready to serve.

Tip: Use vegan Parmesan if you want to make the risotto vegetarian.

We wish you a good appetite!

Teile den Artikel mit Freund:innen und Kolleg:innen: