Goat Cheese – Strudel on Beetroot – Carpaccio with Ringlo – Onion – Jam
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 sheet dough, (frozen strudel dough)
- 50 g cheese, (oat cheese)
- 0.5 teaspoon ½ spice mixture, (five-spice powder)
- Oil, for frying
- 1 large beetroot
- a bit salt
- some cumin
- 1 tablespoon olive oil
- 2 onions)
- 2 tablespoon sugar, brown
- 1 piece (s) ginger
- 0.5 ½ chilli pepper (s)
- 1 tablespoon vinegar, (fig balm)
- 1 handful plum (s), (Reineclauden)
- some balsamic vinegar
- some salt, (Fleur de sel)
Print Recipe
Pin Recipe Instructions
- Cut the goat cheese into small pieces, season well with the 5-spice powder and wrap in the strudel dough.
- Bake until golden in hot oil and degrease on kitchen paper
- Do not cook the beetroot too soft in salted and well carved water, let it cool down a little and peel it.
- Cut the onions into strips and sauté them with the finely chopped ginger in a little olive oil. Add the finely chopped chillies and deglaze with the vinegar. Add the pitted puree claws and the sugar. Let everything simmer gently for about 5 minutes.
- Cut the lukewarm beetroot into thin slices and arrange on plates. Add the jam, the goat cheese pieces on top and season with balsamic vinegar and fleure de sel.
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