Boil the cleaned (cleaned, gently brushed) beetroot tubers whole in unsalted water for approx. 1 hour until soft (just a little over al dente), quench and peel.
Wash the apples, cut them in half and remove the core. Carefully hollow out with a ball cutter or sharp-edged teaspoon, leaving a 5 mm wide rim.
Drizzle the halves with lemon juice, cut a little flat at the bottom (so that they can stand) and place them next to each other on a plate or tray.
Wash the liver, pat dry, fry all over in hot oil in a pan. Deglaze with the port wine. Put in a blender while still warm. Add the hot cream and softened butter, season with salt, pepper and puree.
Fill the poultry liver cream lukewarm (slightly cooled) into the hollowed out apple halves, cover (cling film) and place in the refrigerator for 4-6 hours (also works overnight).
Clean the lamb`s lettuce so that the root ends still hold small bunches together, shake out in cold, standing water and dry (or spin dry).
Mix a vinaigrette from vinegar and oil, season with salt and pepper.
Briefly toast the pine nuts in a coated pan and let them cool on kitchen paper.
Cut the beetroot into very thin slices and arrange on a plate like a brick.
Arrange the lamb`s lettuce bunches on top. Cover with vinaigrette.
Drape the apple halves filled with the poultry liver cream and garnish sparingly with the roasted pine nuts.
A flower of the nasturtium looks pretty too.
Tip:
Depending on the menu opulence, half a stuffed apple is enough.
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