Beetroot thalers with horseradish cream and walnuts

Ingredients for 4 servings:

• 250 g beetroot, cooked, peeled
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• salt and pepper
• 2 tsp fresh basil, chopped
• 100 g double cream cheese
• 1 tsp horseradish, grated (from the jar or fresh)
• 1 tbsp milk
• 12 half walnuts

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

For the party buffet or as a small appetizer

Cut the cooked beets into 1/2 cm thick slices. Mix together a vinaigrette of oil, vinegar, salt, pepper, and basil. Toss the beetroot slices in the vinaigrette and arrange them decoratively on a platter. For the horseradish cream, combine the cream cheese with milk, a little salt if desired, and enough grated horseradish to create a piping-friendly, spicy, but not too hot mixture. Transfer this mixture to a piping bag or a pastry bag fitted with a large star nozzle and pipe a thick layer onto each beetroot slice. Decorate each slice with a walnut half and, if desired, insert a toothpick through the mixture.