Beetroot and Cream Cheese Towers
ready in 1 hr 30 min.
- 4 Beets (each 140 grams)
- olive oil
- 300 grams sheep cheese
- 60 grams pecorino romano
- 4 Tbsps balsamic vinegar
- 2 Tbsps lemon juice
- 1 tsp honey
- 4 Tbsps olive oil
- freshly ground peppers
- 1 Tbsp finely chopped parsley
- For garnish
- 2 Tbsps Pumpkin seed (roasted)
- lamb's lettuce
How healthy are the main ingredients?pecorino romanoolive oilPumpkin seedhoneyparsleyolive oil
Preheat the oven to 180°C (approximately 350°F).
Rinse the beetroot, place on an oiled baking sheet and roast in the oven for about 1 hour. When you feel no resistance when piercing with a small knife, the vegetables are cooked. Remove from oven and peel (best down with a glove). Let cool to lukewarm and cut the beets horizontally into 3 slices each.
Stir the cream cheese until creamy and scoop into a piping bag with a smooth nozzle. Pipe cream cheese between the beetroot slices and top with pecorino.
Mix the vinegar with the lemon juice, the honey and olive oil and season with pepper. Add the parsley and drizzle beetroot.
Serve garnished with pumpkin seeds and mache.