Marinated beetroot patties

Ingredients for 4 servings:

• 8 slice(s) beetroot, fresh
• 2 tbsp germ oil
• 200 ml orange juice, freshly squeezed
• 3 bay leaves
• 1 tbsp juniper berries
• 1 tsp sea salt
• 1 tsp pepper
• 2 tbsp agave syrup
• 2 tbsp balsamic vinegar
• 100 g goat’s cheese
• 8 black olives
• 1 tbsp mustard (apple-horseradish mustard)
• 8 half walnuts
• 4 tbsp brown sugar

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 25 minutes; Total time approx. 1 day 45 minutes

with goat’s cheese and candied walnuts

Peel the beetroot and cut into eight slices, each about 6 to 8 mm thick. Fry them in a pan with oil over medium heat until crispy on one side. Turn over, add the orange juice, bay leaves, and juniper berries, and season with salt and pepper. Reduce the heat to low, then add the agave syrup and balsamic vinegar and finish cooking the beetroot until al dente. Place the beetroot in a container with a lid and let it rest in the refrigerator with all the liquid for about 24 hours. Melt the sugar in a non-stick pan and toss the walnuts in it. Remove and let cool. Set aside. The next day, remove the beetroot slices and place them on a plate for garnish. Continue to reduce the liquid over low heat until a syrup-like broth forms. Finely chop the olives with a knife and mix with the goat’s cheese and the apple and horseradish mustard. Spread about a teaspoon of this mixture on each slice of beetroot and tuck the candied walnuts into the cheese. Finally, pour about a teaspoon of the liquid over the walnuts and goat’s cheese. The juniper berries should be soft and can be eaten. Serve with a mango and cucumber salad, which can also be found here in the database.