Beetroot and fennel salad with cream cheese and caramelized walnuts

Ingredients for 2 servings:

• 300 g beetroot
• 1 small fennel bulb(s)
• some salt
• 1 tbsp balsamic vinegar, approx.
• 1 handful of lamb’s lettuce or other leaf salad
• 1 handful of walnuts
• 1 tbsp oil
• 1 tbsp maple syrup, approx.
• 1 pinch of salt
• 100 g cream cheese or goat’s cheese
• 1 tsp thyme, approx., fresh
• 1 pinch of salt
• 1 pinch(s) pepper, mixed, freshly ground
• 2 tbsp maple syrup
• 2 tbsp olive oil
• 5 tbsp balsamic vinegar
• 1 pinch of salt
• 1 pinch(s) pepper, freshly ground
• 1 small onion(s), red

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes

vegan without cream cheese

For the vinaigrette, finely dice the onion. Whisk the balsamic vinegar with the maple syrup, diced onion, and olive oil until smooth, season with a pinch of salt and pepper, and let stand. Wash the beets, cook in salted water until tender, let cool slightly, peel, and thinly slice or grate. Wash the fennel bulb, peel thinly if desired, halve or quarter, and remove the tough stalk. Cut crosswise into thin strips. Chop the fennel greens. Mix the beets and fennel with the fennel greens, half of the vinaigrette, a pinch of salt, and an extra tablespoon of balsamic vinegar. Marinate for 30 minutes, or longer if desired. Stir occasionally and add a little salt and balsamic vinegar to taste. Mix the cream cheese with the thyme, a pinch of salt, and freshly ground pepper, and let stand. Roll into balls. Trim, wash, and shake dry the lamb’s lettuce or leaf lettuce. Roughly chop the walnuts. Heat 1 tablespoon of oil in a pan and toast the nuts for 2-3 minutes, sprinkling with salt and being careful not to burn them. Add a generous tablespoon of maple syrup and caramelize for 2-3 minutes while stirring. Remove the pan from the heat, separate the nuts, and let cool. In a bowl, toss the dried lettuce with the remaining vinaigrette. Divide the beetroot mixture among plates and top with the lettuce. Distribute the walnuts over the lettuce and place cream cheese balls on top. Serve with some bread, if desired. As a main course, the salad serves 2 people; as a starter, it serves about 6.