French Hebrew
תפוחי אדמה

Warm salad with beets, potatoes and rye bread

  • 70 mins
  • 7 ingredients


  • potatoes cut into small cubes 5
  • beetroots cut into quarters 4
  • sprigs of fresh oregano, chopped 5
  • Double cream 250 ml
  • goat cheese (Fromez type) ½
  • Parmesan cheese 50 gr
  • garlic cloves crushed 2


Place potatoes, beetroots, on baking tray lined with  greased baking paper. Mix with a little olive oil salt and pepper and bake for 50 minutes

Place cream, goat cheese and oregano in a large skillet and bring to boil.

When potato and beets are tender, pour the sauce over and place the rye bread, sprinkle parmesan cheese ontop and bake for 10 minutes.

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