Ingredients for 4 persons
3 tbsp almond flakes
3 fresh beetroots
10 tbsp olive oil
1 tbsp brown sugar
100 ml balsamic vinegar
1 bunch of basil
1 garlic clove
50 g Waldviertler goat’s milk cheese (finely grated)
1 tbsp pine nuts
150 g “Feine Ziege” exquisite goat’s milk cheese spread
1 small box of cress
Gently toast almond flakes in an ungreased skillet until golden brown. Remove from skillet immediately and set aside to cool. Peel beetroots (our tip: wear disposable gloves to protect your fingers from getting stained), wash and cut into small cubes.
Heat 2 tbsp of olive oil in a skillet, add the cubed beets and cook, stirring often, for about 3 minutes.
Then sprinkle with sugar and caramelize lightly. Deglaze with vinegar and simmer over moderate heat for 4–5 minutes. Season with salt and pepper, remove from heat and set aside to cool.
For the pesto, wash the basil, shake dry and pluck the leaves from the stalks. Peel and coarsely chop garlic. Finely grate Waldviertler goat’s milk cheese.
Place basil leaves, garlic, grated cheese and pine nuts in a tall mixing container, add 8 tbsp of olive oil and purée with an immersion blender until smooth. Season to taste with pepper.
Use two tablespoons to scoop and shape the “Feine Ziege” exquisite goat’s milk cheese into 4 dumplings, then roll dumplings in toasted almonds. Cut cress from roots. Place beetroots and glaze, basil pesto and cheese dumplings on a plate.
Sprinkle with a little cress and serve.
Preparation time: 30 min.
Level of difficulty: easy