Autumn salad with cream cheese parmesan balls and braised beetroot
With this recipe, Lena from „Mein leckeres Leben“ gets you in the autumn mood right away with this salad:
And this is how it's done.
INGREDIENTS
For the cheese balls
- 150 g cream cheese
- 150 g ricotta
- 80 g parmesan
- 2 tbsp extra virgin olive oil
- 1/2 organic lemon, grated
- Salt, pepper from the mill
- 80 g pumpkin seeds or nuts of your choice
- a few dried flowers
For the braised beetroot
- 3-4 beetroot tubers
- 1 tbsp honey
- 4 tbsp aceto balsamico
- 2 tbsp olive oil
- 100 ml apple juice
- Salt, pepper from the mill
Also
- crisp lettuce leaves e.g.: Romaine, Friese or Vogerlsalat
- 1 cris apple
- 2 tbsp mustard (tarragon or Dijon)
- 2 tbsp honey
- 4 tbsp apple cider vinegar
- 4 tbsp extra virgin olive oil
- Salt, ground pepper
Preparation
- For the braised beetroot, peel the tubers and cut into wedges. Place in an oven dish. Mix with honey, aceto balsamico, olive oil and apple juice. Season with salt and pepper. Braise in the oven at 180°C hot air for about 35 minutes.
- For the cheese balls, mix the cream cheese with ricotta, freshly grated Parmesan, lemon zest, olive oil, salt and pepper. Scoop out portions with a teaspoon and shape into balls in the palms of your hands.
- Coarsely grind the fresh pumpkin sees and place and a plate – mix with dried flowers if desired. Roll the cheese balls in them all over. Keep in a cool place until serving.
- For the dressing, mix honey with mustard, vinegar, olive oil, salt and pepper. Cut and pallid into thin slices.
- Divide the lettuce leaves between four plates. Top with the braised beetroot and apple slices. Drizzle with the dressing. Top each with 3-4 cream cheese balls.
Tip! You an also use goats' cram cheese instead of cream cheese. You can also replace the pumpkin seeds with pistachios, walnuts or hazelnuts.
Lena Fuchs
