Beetroot Thalers with Horseradish Cream and Walnuts
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g beetroot, cooked, peeled
- 2 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- salt and pepper
- 2 teaspoons basil, fresh, chopped
- 100 g double cream cheese
- 1 teaspoon horseradish, grated (from the jar or fresh)
- 1 tablespoon milk
- 12 half walnuts
Print Recipe
Pin Recipe Instructions
- Cut the cooked beetroot into slices a good 1/2 cm thick. Mix a vinaigrette from oil, vinegar, salt, pepper and basil. Turn the beetroot slices in it and arrange them decoratively on a platter.
- For the horseradish cream, mix the cream cheese with milk, possibly a little salt and enough grated horseradish to create a tangy, piquant, but not too hot mixture. Fill this into a piping bag or a pastry syringe with a large star nozzle and squirt a thick tuff onto each beetroot thaler. Decorate each with a walnut half and stick a toothpick through it if you like.
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