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Recipe
This tasty 'Earthy' recipe is from Weltevree
Hmm beets, grilled little gem, cinnamon and crunchy pecans
Fire up the Outdooroven big time!
Welcome to the recipes page!
We are always on the lookout for tasty recipes, so we are happy to share this tasty recipe for making beets from the Outdoor oven with halloumi, Little gem and a couscous salad!
Make your taste buds dance with this delicious recipe
Delicious with couscous and a nice full-bodied red wine!
You can prepare this lovely recipe with earthy notes all year round, fire up the Outdoor oven and make this delicious recipe.
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Check out our other recipes on our recipes page!
What do you need for this tasty beetroot recipe?
For four people:
Fry it up!
Preparation
Heat the Outdoor oven with the firewood
Peel the beets and cut into equal segments so they cook evenly.
For the marinade, mix the olive oil with the cinnamon, balsamic vinegar and honey and marinate the beets in it.
Cut the red onion into wedges and divide over the Ovendish along with the beets. Place the Ovendish in the oven compartment and cook the vegetables within about 30 minutes
Meanwhile, slice the halloumi and coarsely chop the pecans. Spread the pecans over the halloumi and, after about 15 minutes, place the halloumi on top of the beet-onion mixture in the Ovendish. Continue cooking together until the beets are soft and the halloumi has a crispy coating.
Meanwhile, make the salad: prepare the couscous as directed on the packet and mix with the chopped dates
Cut the little gem in half lengthwise and marinate in the soy sauce and sesame oil. Place on the grill rack of the Outdoor oven and cook for a few minutes until grill marks are visible on the cut side of the little gem.
Serve the couscous salad with the grilled little gem, the roasted beetroot and the halloumi