Walnut cream cheese balls on salad
DIFFICULTY
easy
easy
RATING
COOK TIME
60 mins
60 mins
TOTAL TIME
60 mins
60 mins
Ingredients
Servings:
4
- 500 g fresh beetroot
- 7-10 Tbsp Salt
- 125 g Shallots
- 1 TABLESPOON Butter or margarine
- 125 g red lentils
- 7-10 Tbsp Pepper
- 1 TABLESPOON Sugar
- 1/8 l White wine vinegar
- 5 TABLESPOONS Walnut oil
- 1 Head oak leaf salad
- 1 Head radicchio salad
- 100 g Walnut kernels
- 200 g Double cream cream cheese
Directions
- 1
Wash the beetroot and cook in boiling salted water for about 40 minutes. In the meantime peel and halve the shallots. Heat the fat. Sauté shallots and lentils. Season with salt, pepper and sugar.
- 2
Deglaze with vinegar and 1/4 litre water. Cook over medium heat for about 15 minutes. Peel beetroot and cut into fine strips. Mix with walnut oil
- 3
Clean, wash and pluck the salads into bite-sized pieces. Put them in a bowl with the beetroot and lentils mixed together. Chop the walnuts. Turn the cream cheese into small balls, roll them in the nuts and put them on the salad
More Delicious Recipes
