Ginger-baked Beetroot with Kale-couscous

Ginger baked beetroot

1. Set oven to 175°C

2. Rinse the beetroot thoroughly and cut them in half.

3. Give them a good coat of oil and place on a baking sheet.

4. Then season them with ginger and salt.

5. Bake them until they're soft. It takes about 30 minutes.

Feta cheese cream

1. Mix feta cheese and crème fraiche until smooth.

2. Put feta cheese cream in a piping bag.

Kale-couscous

1. Bring water an turmeric to a boil and remove from heat.

2. Pour in the couscous and put on a lid. Let stand for 15 minutes, until the couscous is tender.

3. Chop kale and coarsely chop the onion. Put it in a bowl.

4. Shake lemon zest, lemon juice, oil and salt together in a piping bottle.

5. Roast almonds and chop them coarsely.

6. Mix together kale, onion with the lemon sauce.

7. Mix in the couscous and some of the toasted almonds.

All together

1. Start by placing som feta cheese cream on a plate.

2. Add the couscous.

3. Put 2–3 beetroot halves on top.

4. Garnish with chopped almonds.