Do you know it too? Leftover food and no idea what you can create with it. Yesterday's Romaine salad and Saturday's beetroot. Don't throw it away.
INGREDIENTS I SERVES 1:
1 fresh beetroot
1/2 romaine salad
1 tbsp olive oil
1 tbsp goat's cream cheese
PREP: 5M I COOKING: 40M
Preheat the oven to 180 degrees top and bottom heat.
Peel the beetroot and cut it into thin slices.
Put them on a baking tray lined with baking paper and drizzle them with olive oil.
Bake for 40 minutes. Turn the beetroot chips after 20 minutes.
Pluck the lettuce into bite-sized pieces and arrange on a plate. Place the finished chips on top and enjoy with pepper and goat's fresh cheese.
Eating watermelon on hot days is not only refreshing but also good for your health. Because the fruit contains a lot of nutrients. The riper the watermelon, the better. Ripe melons contain a lot of lycopene and vitamin A. Lycopene is an antioxidant that strengthens the heart, bones and immune system. Watermelons also contain vitamin A. It keeps the eyes fit and promotes growth of skin and hair. The high fibre content in the melon improves and regulates digestion and thus helps to counteract constipation. The seeds also supply proteins, vitamin B, magnesium and good fats. The greatest effect should be provided by germinated and peeled cores.
You can also make the double amount of beetroot chips, then you have a healthy snack for the following day. Store the cooled chips in a plastic can.