Colorful Salad on Beetroot, with Beet Bread and Feta Balls

Cook the yellow beetroot for 30 minutes until it is soft but still slightly firm to the bite. Drain, rinse with cold water, set aside. Wash and dry the lettuce and pluck it into bite-sized pieces. Cut the pomegranate open and remove the seeds from the casing in a bowl with cold water. Wash the sprout mix. Finely slice the yellow beets with a slicer and arrange them in a circle on the plate. Apply the rose and apricot balm to the yellow beetroot with a brush. Put the lettuce in the middle of the yellow beets and top with about 1 teaspoon of sprout mix. Finally, pour the dressing over the salad with a spoon.

Finely chop the shallot and herbs. Mix the oil, vinegar, mustard, water and lemon zest with a whisk. Season to taste with salt and pepper. Add the shallot and herbs. It should taste slightly sweet and savory.

Briefly toast the pecans in a pan without fat until the nuts start to smell and are lightly browned. Then chop into small pieces in a mixer or by hand with a knife. Transfer to a plate / bowl and set aside. Crumble the shepherd's cheese into small pieces in a bowl. Season with cream cheese, lemon zest, pepper and salt and season to taste. Shape the shepherd's cheese into small balls approx. 2 cm and roll in the pecans. Put the breaded balls aside.

Dissolve the yeast and sugar in lukewarm water and let stand for about 10 minutes. The liquid begins to form bubbles. Mix dry ingredients and place in a mixing bowl. Add egg, honey, butter and syrup and start to mix the ingredients with a dough hook. Slowly pour in the yeast liquid and knead the dough for at least 5 minutes. The dough should form into a smooth ball and detach from the edges. If it is still too sticky, add flour.

Then cover the dough and let it rise in a warm place for at least 2 hours. If necessary, place in an oven preheated to approx. 40 degrees until the dough has doubled significantly. On a floured work surface, shape the dough into e.g. 4 rolls of equal length and place on a baking sheet with baking paper. Let the dough rise again for about 45 minutes. Preheat the oven to 170 degrees top / bottom heat. Slide in the baking sheet and bake the baked goods for about 25-30 minutes, until you can see that the dough has risen and baked through. The inspection of the soil serves as a control. If this is baked and the bread / rolls can be easily removed from the tray, it is good. Mix water with salt in a small bowl about 10 minutes before the end of baking. Apply to the baked goods with a brush to create a nice shine. Then bake for the remaining 10 minutes. Take it out and let it cool down.