Beetroot Spread and Apple Tartare

 Preparation time: Approx. 60 min
 For 4 persons, snack
Difficulty: Easy
Red beets-and-horseradish-cream cheese
1/2 small red beet
200g fresh sheets cheese (alternatively Farmers cheese)
1 grated tbsp horseradish
1 tsp of linseed oil (alternatively olive oil)
Salt, pepper freshly ground
Red beet and apple tartar
1/2 small beetroot (Rone)
1 small, tart apple
1 tbsp finely chopped red onion
1 splash of apple vinegar
1 tbsp linseed oil (alternatively olive oil)
Salt, pepper freshly ground
Special Equipment
From the region
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1. Preparation: Baked beets.

Place the red beets on a baking sheet in a flat casserole. Then create a bed of salt and sugar for the washed, but unpeeled and dry beetroots. Drop a few small thyme branches on them. Wrapped in backing paper bake at 180 degrees for about 45 min in the oven. Remove from the salt and sugar bed, wipe salt. Once cooled off, the beets can be peeled very easily – just strip the skin with your fingers.


2. Red beets-and-horseradish-cream cheese

Chop the beets and puree with the blender. Stir in the fresh sheets cheese  – season with the horseradish, salt and pepper. Let the favour settle in the refrigerator for a while.


3. Red beet and apple tartar

Finely dice the apple and red beets and add the finely chopped onions. Season with apple-vinegar, oil, salt and pepper. Leave in the refrigerator, sprinkle with water cress before serving. 

Roasted walnuts make a nice topping.

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