Roasted Beet Salad with Tikhvin Cheese and Hazelnuts
Salads • World
Description
Roasted Beet Salad with Tikhvin Cheese and Hazelnuts
Ingredients
- Pine nuts 0 oz
- Almonds 0 oz
- Garlic 0 oz
- Basil 0 oz
- Parmesan Cheese 0 oz
- Olive Oil 0 fl oz
- 33% Cream 0 fl oz
- Beetroot 5 oz
- Balsamic Vinegar 0 fl oz
- Honey 0 oz
- Butter 0 oz
- Ricotta cheese 0 oz
- Ground Pistachios 0 oz
- Spinach 0 oz
- Balsamic Cream 0 oz
- Antonovka apples 5 oz
- Apple Cider Vinegar 5 oz
- Sugar 10 oz
- Beet Juice 0 fl oz
- Pickled Apples 5 oz
Step-by-Step Guide
Step 1
To prepare the pesto mousse, blend the pine nuts, almonds, garlic, basil, Parmesan cheese, olive oil, and cream in a blender until smooth.
Step 2
Peel the roasted beets and glaze them in a pan with honey and balsamic vinegar, adding butter and salt.
Step 3
Dice the apples evenly and caramelize them in sugar with the addition of apple cider vinegar, beet juice, and a bay leaf. Simmer for 30 minutes.
Step 4
Spread 25 grams of pesto mousse on a plate. Top with ricotta cheese and 95 grams of glazed beet. Garnish with ground pistachios, pickled apples, baby spinach, and a drizzle of balsamic cream.
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