Almond and goat cheese curls with beetroot and basil pesto

Name: Almond and goat cheese curls with beetroot and basil pesto
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 TABLESPOONS flaked almonds; 3-4 (approx. 400 g) Tubers Fresh beetroot; 10 TABLESPOONS good olive oil; 1 TABLESPOON demerara sugar; 100 ml Balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Basil; 1 Garlic clove; 50 g Parmesan (piece); 2 TABLESPOONS Pine nuts; 150 g creamy goat's cheese; 1 small bed cress

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 TABLESPOONS flaked almonds
3-4 (approx. 400 g) Tubers Fresh beetroot
10 TABLESPOONS good olive oil
1 TABLESPOON demerara sugar
100 ml Balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Basil
1 Garlic clove
50 g Parmesan (piece)
2 TABLESPOONS Pine nuts
150 g creamy goat's cheese
1 small bed cress

Directions

1
Roast the flaked almonds in a pan without fat until golden, take them out and let them cool down. Peel the beetroot (put on disposable gloves, they stain strongly!), wash and cut into small cubes.
2
Heat 2 tablespoons of oil in a frying pan and fry the beetroot cubes for about 3 minutes, turning them over.
3
Sprinkle with sugar and lightly caramelise. Deglaze with vinegar, bring to the boil and simmer at low heat for 4-5 minutes. Season with salt and pepper. Remove from the heat and allow to cool.
4
For the pesto basil, wash, shake dry and pluck off the leaves. Peel and roughly chop the garlic. Coarsely grate the parmesan.
5
Place the basil, garlic, parmesan and pine nuts in a tall mixing bowl with 8 tbsp. oil and puree finely with a hand blender. Season to taste with pepper.
6
Form 4 cams from the goat's cream cheese with two tablespoons and turn them into the roasted almond flakes. Cut cress from the bed. Arrange red beetroot with stock, basil pesto and cream cheese nocken.
7
Serve sprinkled with some cress.