Beetroot and quince with nuts is a dish I often return to. It’s a delightful mix of sweet, tangy, and crunchy. Perfect for those who love vegetarian dishes with a deep flavor.
The combination of beets and quince offers a natural sweetness, while the nuts provide a nice crunch. This is a dish that can truly impress, whether as a side or main course.
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Ingredients
- 500 g fresh beetroots
- 3 pcs quince
- 50 g walnuts
- 50 g hazelnuts
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tbsp balsamic vinegar
- Salt
- Pepper
- 100 g feta cheese
- A handful of fresh thyme
Instructions
Preheat the oven to 200 degrees Celsius.
Peel and cut the beetroots into even wedges. Place them in an ovenproof dish.
Peel the quinces, remove the cores, and cut them into wedges. Mix the quince wedges with the beetroots in the dish.
Drizzle over olive oil, honey, balsamic vinegar, salt, and pepper. Mix everything well.
Place the dish in the oven and bake for about 40-50 minutes until the beetroots are tender.
Coarsely chop the walnuts and hazelnuts, and sprinkle them over the beets just before serving.
Crumble feta cheese over the dish and garnish with fresh thyme.
Notes
Tip: The beetroots can be peeled and cut the day before to save time.
Frequently Asked Questions
Can I freeze this dish?
It’s best not to freeze it, as both beets and quince can become a bit watery when thawed.
What pairs well as a side?
This dish can be served with a simple green salad or warm focaccia.
Can I use other nuts?
Yes, pecans or pine nuts can also be used for a slightly different taste.
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