Foodpairing
C. Batista
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People: 1
40 min

Ingredients

1 tbsp
Balsamic Vinegar
100 grams
Beets
100 grams
Brussels Sprouts
3 grams
Chocolate
1 tbsp
Coconut Oil
0.75 tbsp
Ginger
1
Red Onion
20 grams
Walnuts

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Prep

  1. Peel and cut your beetroot. All ingredients should have a similar size and shape.
  2. Wash and cut your brussels sprouts so that they all have a similar size and shape.

Heating Steps

  1. Toast walnuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  2. Heat coconut oil in a pan and add ginger and red onion, and fry at lower temperature for several minutes.
  3. Turn up the heat to medium and add Beetroot and Brussels Sprouts to your pan and fry for 30 minutes.
  4. Mix balsamic vinegar and coconut oil together in a bowl with salt and pepper, then drizzle on top of your dish.

Finishing Touches

  1. Add your vegetables to your plate.
  2. Add Chocolate and Walnuts on top.