Roasted Beet Salad with Tikhvin Cheese and Hazelnuts
⏳ Time
1 hour 20 minutes
🥕 Ingredients
20
🍽️ Servings
4
Description
Roasted Beet Salad with Tikhvin Cheese and Hazelnuts
Ingredients
- Pine nuts - 1.9 oz
- Almonds - 1.9 oz
- Garlic - 0.4 oz
- Basil - 1.1 oz
- Parmesan Cheese - 0.4 oz
- Olive Oil - 1 fl oz
- 33% Cream - 0 fl oz
- Beetroot - 3.2 oz
- Balsamic Vinegar - 0 fl oz
- Honey - 0.4 oz
- Butter - 0.7 oz
- Ricotta cheese - 0.4 oz
- Ground Pistachios - 0.1 oz
- Spinach - 0 oz
- Balsamic Cream - 0.1 oz
- Antonovka apples - 3.5 oz
- Apple Cider Vinegar - 5.3 oz
- Sugar - 7.8 oz
- Beet Juice - 1 fl oz
- Pickled Apples - 3.4 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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