🍰 Crunchy baguette slices with Grana Padano cream and beetroot-apple salad

Name: Crunchy baguette slices with Grana Padano cream and beetroot-apple salad
Total time: 30 min
Yield: 4 servings
Ingredients: 3 beets (pre-cooked, 100 g each); 1 tart apple; 0.5 tsp cumin powder; 0.5 tsp coriander powder; 3 tbsp olive oil; 1 tbsp balsamic vinegar; 2 tbsp maple syrup (10 g each); salt; pepper; 50 g walnut kernels; 1 tbsp raw cane sugar; 1 whole grain baguette (330 g); 1 organic lemon; 100 g cream cheese (45% fat in dry matter); 80 g finely grated Grana Padano

153 kcal · 30 min · 4 servings

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Ingredients

3 beets (pre-cooked, 100 g each)
1 tart apple
0.5 tsp cumin powder
0.5 tsp coriander powder
3 tbsp olive oil
1 tbsp balsamic vinegar
2 tbsp maple syrup (10 g each)
salt
pepper
50 g walnut kernels
1 tbsp raw cane sugar
1 whole grain baguette (330 g)
1 organic lemon
100 g cream cheese (45% fat in dry matter)
80 g finely grated Grana Padano

Instructions

1. Put on kitchen gloves to protect your hands from the beetroot color.
2. Dice the beetroot into very small cubes.
3. Wash the apple thoroughly and peel it.
4. Remove the core from the apple.
5. Cut the apple into fine cubes as well.
6. Put cumin and coriander into a bowl.
7. Add two tablespoons of olive oil, balsamic vinegar, maple syrup, salt, and pepper.
8. Stir the spices and liquids well.
9. Add the beetroot cubes and apple cubes to the bowl.
10. Mix everything thoroughly together.
11. Set the salad mixture aside.
12. Place the walnuts in a dry pan.
13. Sprinkle the nuts with raw cane sugar.
14. Pour in 30 milliliters of water.
15. Add a pinch of salt.
16. Caramelize the nuts over medium heat for about 5 minutes.
17. Spread the nuts on a piece of baking paper.
18. Let the nuts cool down completely.
19. Chop the cooled nuts roughly.
20. Slice the baguette into pieces about 1.5 centimeters thick.
21. Heat the remaining oil in a hot pan.
22. Fry the bread slices over medium heat.
23. Brown each side for about 3 minutes.
24. Rinse the lemon under hot water.
25. Dry the lemon.
26. Grate the lemon zest.
27. Stir cream cheese with grated Grana Padano.
28. Add salt, pepper, and the lemon zest.
29. Stir the mixture until smooth.
30. Spread one tablespoon of the cheese cream on each bread slice.
31. Top the slices with the beetroot-apple mixture.
32. Sprinkle the chopped walnuts over the top.

Nutrition per serving

kcal: 153
Protein: 5 g · Fett/Fat: 8 g · Carbs: 14 g