Summary

Ingredients

• 8 slices beetroot, blanched
• 100 g oat cream cheese
• 2 tablespoon crème fraîche
• 1 tablespoon truffles, chopped black winter truffles (optional)

For the sauce:

• 250 ml wine, Cabernet Sauvignon
• 100 ml port wine, red
• 20 ml balsamic vinegar (cherry balsamic vinegar)
• 100 ml chicken broth
• 1 tablespoon honey
• 1 small shallot (s), chopped
• 1 tablespoon butter
• salt and pepper
• 2 tablespoon pine nuts, roasted, chopped (pignoli)

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Instructions

1. Sweat the shallot lightly in butter, add the wine and port, reduce by half. Then add the remaining sauce ingredients.
2. Let the beet slices, cut into as thin slices as possible, soak in the hot sauce for about 10 minutes (do not boil!), Drain.
3. Reduce the sauce further until it is viscous. Brush through a sieve.
4. Stir the goat`s cream cheese with creme fraiche until foamy, mix in the truffles, season with salt if necessary. Fill in piping bag.
5. Place 2 dabbed beetroot slices on flat plates. Pour on the cheese cream and cover with more slices of the beetroot.
6. Napkin the sauce around the 2 turrets and sprinkle everything with the roasted pignoli.
7. With homemade olive oil crackers (recipe from suse70) or toast.