Salad4 servings

Beet salad with red berries and cheese balls

Name: Beet salad with red berries and cheese balls
Yield: 4
Ingredients: 100 g cream cheese; 100 g ricotta (drained); 50 g caster sugar; Zest and juice of 1 lemon; 1 lime; Chopped pistachios; Chopped hazelnuts; 100 g raspberries; 100 g strawberries; 100 g blueberries; 100 g blackberries; 1 boiled beetroot; Mint leaves; 4 tbsp powdered sugar; Giusti 3 Gold Medals Balsamic Vinegar of Modena

Red berries, beetroot and cheese balls with a Giusti balsamic glaze.

Ingredients

100 g cream cheese
100 g ricotta (drained)
50 g caster sugar
Zest and juice of 1 lemon
1 lime
Chopped pistachios
Chopped hazelnuts
100 g raspberries
100 g strawberries
100 g blueberries
100 g blackberries
1 boiled beetroot
Mint leaves
4 tbsp powdered sugar
Giusti 3 Gold Medals Balsamic Vinegar of Modena

Method

PREPARE THE CHEESE

Mix the cream cheese and the ricotta (pressed through a sieve) using a spatula.
Add the caster sugar and grated lemon zest, and mix into a smooth mass.
Transfer the mixture to a piping bag and keep in the refrigerator until serving.

PREPARE THE BERRIES AND NUTS

Wash and dry the berries.
Dice the boiled beetroot.
Place the washed and dried red berries on a serving plate and add the beetroot pieces.
Put the chopped pistachios in one small bowl and the hazelnuts in another.

PREPARE THE CHEESE BALLS

Pipe small cheese balls into the bowls and roll them in the chopped nuts.
Place the finished cheese balls on top of the berries.

FINISH THE SALAD

Prepare the balsamic glaze: mix the lemon juice with the powdered sugar.
Mix well and add a few drops of Giusti 3 Gold Medals balsamic vinegar.
Drizzle the resulting glaze over the salad to taste.
Garnish with fresh mint leaves and lime slices.

GIUSTI

The Giusti touch

Giusti 3 Gold Medals gives the finishing glaze its balsamic character. Its fruity notes and balanced sweetness accompany the berries and cheese balls.