Name: Red Beetroot Cream in a Glass with Walnut Caramel
Prep time: 30 min
Total time: 30 min
Yield: 6 Portionen
Ingredients: 120 g salty crackers; 200 g Double cream fresh cheese; 200 g Yogurt; 2 TL Creamed horseradish; Salt; Pepper from the mill; 1 keine Juice of a lemon; 4 keine Red beetroot (pre-cooked, vacuum-packed); 0.25 Bd. Dill; 40 g Walnut kernels; 3 TL Butter; 1 EL Honey

Cook Time

30 min

Servings

Difficulty

Easy

Prep Time

30 Min

Description

This red beetroot cream in a glass with walnut caramel is a vegetarian and festive salad that is quick to prepare in the Thermomix®. The main ingredients are beetroot, cream cheese, yogurt and creamed horseradish. In just 30 minutes, 6 servings of this simple appetizer or finger food are created. Ideal for autumn, Christmas time or as a special snack.

Ingredients (12 ingredients)

120 g salty crackers
200 g Double cream fresh cheese
200 g Yogurt
2 TL Creamed horseradish
Salt
Pepper from the mill
1 keine Juice of a lemon
4 keine Red beetroot (pre-cooked, vacuum-packed)
0.25 Bd. Dill
40 g Walnut kernels
3 TL Butter
1 EL Honey

Preparation (7 steps)

Prepare crackers

Put 120 g of salty crackers in a freezer bag and crumble coarsely with a rolling pin or your hands. Then distribute the crumbs on 6 small glasses.

Prepare cream cheese cream

Thermomix® Setting

20 sec/keine/Speed 3

Put 200 g double cream fresh cheese, 200 g yogurt, 2 tsp creamed horseradish, salt, pepper from the mill and the juice of a lemon into the mixing bowl and stir for 20 sec/speed 3. Season with salt and pepper.

Prepare red beetroot

Cut 4 red beetroot (pre-cooked, vacuum-packed) into approx. 0.5 cm thick slices. Use a cookie cutter or a knife to cut out circles the size of the glasses.

Chop dill

Thermomix® Setting

3 sec/keine/Speed 5

Wash, shake dry and put 0.25 bunch of dill into the mixing bowl. Chop for 3 sec/speed 5. Transfer and set aside.

Prepare walnut caramel

Thermomix® Setting

3 min/248°F/Speed 1 120

Put 40 g walnut kernels in the mixing bowl and chop for 3 sec/speed 5. Add 3 tsp butter and sauté for 3 min/120°C/speed 1. Add 1 tbsp honey and let it caramelize for another 2 min/120°C/speed 1.

180

Cool walnut caramel

Spread the walnut caramel on a baking sheet lined with baking paper and let it cool completely. Then chop coarsely.

Layer glasses

Put a layer of cream cheese cream over the crackers in the glasses and smooth it out. Add a red beetroot slice and some dill on top. Fill in 2-3 more layers of cream cheese cream, red beetroot and dill. Finally, spread the chopped walnut kernels on top.