{"id":9460,"date":"2016-06-18T07:30:55","date_gmt":"2016-06-18T05:30:55","guid":{"rendered":"http:\/\/www.life-magazine.be\/nl\/?p=9460"},"modified":"2018-04-12T10:51:16","modified_gmt":"2018-04-12T08:51:16","slug":"recept-rodebietenmousseline","status":"publish","type":"post","link":"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/recept-rodebietenmousseline","title":{"rendered":"Recept: Rodebietenmousseline"},"content":{"rendered":"Leestijd:<\/span> < 1<\/span> minuut<\/span><\/span>

N<\/span>iks dat de tafel zo opfleurt als rode bietjes! Deze supersnelle en zomerfrisse mousseline steelt de show op een gezonde lunch maar ook als dip bij het aperitief.<\/strong><\/p>\n

\"life<\/a>Voor 4 personen<\/span><\/h1>\n

Voorbereiding: 10 min<\/span>
\nLaten rusten: 120 min<\/span>
\nGeen kooktijd<\/span><\/p>\n

Ingredi\u00ebnten<\/span><\/h1>\n

2 gekookte rode bieten
\n100 g kwark
\n2 soeplepels olijfolie
\n1 soeplepel azijn
\n1 soeplepel geroosterd komijnzaad
\neen paar takjes koriander of peterselie
\npeper en zout<\/p>\n

Bereiding\u00a0<\/span><\/h1>\n

\u2013 Schil de bieten en snij ze in grote dobbelstenen.
\n\u2013 Mix ze met de kwark tot een gladde puree.
\n\u2013 Voeg er de komijn, azijn, olijfolie, zout en peper aan toe.
\n\u2013 Laat minstens twee uur rusten in de koelkast.
\n\u2013 Garneer met koriander of peterselie en serveer als voorgerecht met soepstengels, toastjes of groentestaafjes.<\/p>\n

Variant: Het komijnzaad kan vervangen worden door sesamzaadjes en een scheutje sesamolie. De mousseline kan je ook in een glaasje opdienen, met een klein beetje gezouten slagroom erbovenop. Een ware lekkernij!<\/p>\n

\n

Artikel gepubliceerd in Psychologie\u00a0<\/em>
\n www.psychologies.be<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Leestijd:<\/span> < 1<\/span> minuut<\/span><\/span>Niks dat de tafel zo opfleurt als rode bietjes! Deze supersnelle en zomerfrisse mousseline steelt de show op een gezonde lunch maar ook als dip bij het aperitief.<\/p>\n","protected":false},"author":2,"featured_media":9463,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[900],"tags":[450,369],"class_list":["post-9460","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tecepten","tag-gastronomie-wijn","tag-recept"],"yoast_head":"\nRecept: Rodebietenmousseline - Fifty & Me MAGAZINE<\/title>\n<meta name=\"description\" content=\"Niks dat de tafel zo opfleurt als rode bietjes! 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