Salad with baby beets, truffle cheese and apple cider dressing
Crispy young beets are cooked in the Geroi bar in sous vide, however, at home they can be baked in the oven.
Ingredients
- 1 kg of young beets (preferably with tops), 600 g if without tops
- 50 g of honey
- 30 g raspberry vinegar
- 200 g soft cheese (mascarpone)
- 100 g cream 33%
- 200 g fresh champignons
- 5 g truffle oil
- 50 g fresh strawberries
- 100 g corn lettuce or mini spinach
- salt to taste
- 50 g grapefruit (slices)
- 30 g of anchor
- 50 g extra virgin olive oil
- 50 g of honey
- 60 g strawberries
Cooking
Step 1
We clean the beets, wrap them in foil and bake for an hour in the oven at 180 ° C. After baking, we lower the beets into cold water, cool, cut into beautiful segments, pour over with honey and raspberry vinegar. We put it in the refrigerator for an hour.
Step 2
Fresh champignons need to be baked in the oven. Put the mushrooms on a dry baking sheet and dry them for an hour at a temp. 180-200°C until the mushrooms turn into shriveled black mushrooms. In a blender, beat the dried mushrooms with cream cheese and cream until smooth, at the end add truffle oil for flavor.
Step 3
For the sauce, in a blender, beat the strawberries, honey, butter and cider until a smooth, creamy pink texture. Grapefruit slices are added to the finished dressing.
Step 4
Season the green salad with a little sauce, spread the beetroot slices and truffle cheese quenelles on lettuce leaves. Add the sauce to the beets so that the grapefruit slices are on the beets. Decorate with fresh strawberries.