Baked beet salad with Tikhvin cheese and hazelnuts

one

• Time for preparing

  Contents

  • • 0.0.1 50 min
    • 0.0.2 Medium dish
    • 0.0.3 255.99kcal
    • 0.0.4 5 out of 5
    • 0.0.5 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  50 min

• Recipe difficulty
  

  Medium dish

• Energy value
  

  255.99kcal

• Rating
  

  5 out of 5

• Recipe

If you want to do something unusual and sophisticated, then Check out the recipe for this delicious baked beetroot salad. with Tikhvin cheese and hazelnuts, which is easy to prepare at home according to my recipe.

Let’s get started!

Ingredients

0/21 ingredients

• pine nuts – 55 g
• almonds – 55 g
• garlic – 10 g
• basil – 30 g
• Parmesan – 10 g
• olive oil – 50 g
• cream 33% -15 g
• glazed beets – 95 g
• baked beets – 90 g
• balsamic vinegar – 3 g
• honey – 10 g
• butter – 20 g
• ricotta cheese – 10 g
• ground pistachios – 2 g
• mini spinach – 1 g
• balsamic cream – 2 g
• soaked apples – 15 g
• apples – 100 g
• apple vinegar – 150 g
• sugar sand – 220 g
• fresh beetroot – 40 g

5 из 5 1 50 мин50 мин 255.99

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. First, prepare the pesto mousse. Mix in a blender almonds, garlic, pine nuts, parmesan, basil, olive oil and cream. We break through everything until smooth.
2. We clean the baked beets and glaze them in a pan balsamic vinegar and honey with added butter and salt.
3. Wash the apples, cut into cubes, and caramelize in sugar with the addition of apple cider vinegar, beetroot fresh and bay leaf. Tomim about half an hour.
4. On a plate, spread the pesto mousse. Put cheese on top ricotta and beets. Garnish with ground pistachios, soaked apples, mini spinach and a drop of balsamic cream.

Keywords:

• gourmet salad
• beautiful salad
• light salad
• unusual salad