Lena from "Mein leckeres Leben"will immediately get you in the mood for autumn with this salad:
How to make the salad:
Ingredients:
For the cheese balls
150 g cream cheese
150 g ricotta
80 g parmesan
2 tsp extra virgin olive oil
1/2 organic lemon, zest
Salt, pepper from the mill
80 g pumpkin seeds or nuts of your choice
a few dried flowers
For the braised beetroot
3-4 beetroot tubers
1 tbsp honey
4 tbsp balsamic vinegar
2 tbsp olive oil
100 ml apple juice
Salt, pepper from the mill
Also
Crisp salad leaves e.g: romaine, frieze or lamb's lettuce
1 crunchy apple
2 tsp mustard (tarragon or Dijon)
2 tsp honey
4 tbsp apple cider vinegar
4 tbsp extra virgin olive oil
salt, pepper from the mill
Preparation
For the braised beetroot, peel the tubers and cut into wedges. Place in an oven dish. Mix with honey, acetone balsamic vinegar, olive oil and apple juice. Season with salt and pepper. Roast in the oven at 180°C hot air for about 35 minutes.
For the cheese balls, mix the cream cheese with the ricotta, freshly grated Parmesan, lemon zest, olive oil, salt and pepper. Scoop out portions with a teaspoon and shape into balls in the palms of your hands.
Coarsely grind the fresh pumpkin seeds and place on a plate - mix with dried flowers if you like. Roll the cheese balls in it all over. Chill until ready to serve.
For the dressing, mix the honey with the mustard, vinegar, olive oil, salt and pepper. Cut an apple into thin slices.
Divide the salad leaves between four plates. Top with the braised beetroot and apple slices. Drizzle with the dressing. Top each plate with 3-4 cream cheese balls.