Colorful beetroot salad with quark, kernels and seeds

Ingredients for 4 servings:

• 500 g beetroot
• 1 pear(s)
• 1 tsp mustard, grainy
• 1 tsp honey
• 1 tsp apple cider vinegar
• Rapeseed oil
• 125 g quark
• 30 g salad seed mix (e.g. linseed, hemp, sunflower seeds, pumpkin seeds)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Scandinavia on your plate

Bake the beetroot balls, skin-on, in the oven at 180°C for about 1 hour. They’re done when a small knife can be easily pierced. Peel the beetroot balls and cut them into large wedges along with the pear. Mix the mustard, honey, vinegar, and a little rapeseed oil to make a vinaigrette and marinate the pear and beetroot wedges in it. Briefly toast the seeds in a pan and arrange them on a plate with the quark over the salad. You can find the other recipes for the Shared Table episode “Scandinavia on the Plate” here: https://www.chefkoch.de/rezepte/4045541625130869/Ganzer-Plattfisch-mit-reduzierter-Sahne-verbranntem-Spitzkohl-und-Wildkraeuter-Salat.html https://www.chefkoch.de/rezepte/4045551625131634/Geraeucherte-Muscheln-mit-Gurken-Dill-Salat.html