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🍽️ Goat Cheese Walnut Crostini and Field Salad with Apple and Beetroot

505 kcal · 30 min · 4 servings

Ingredients

• baguette 2 pcs.
• Spring onions 0.5 bunch
• Apples, red 2 pcs
• Beetroot, pre-cooked 500 g
• Goat cream cheese 200 g
• Salt pinch
• Pepper, black ground pinch
• Walnut kernels 4 tbsp
• Sugar 1 tbsp
• butter 1 tsp
• Oil 1 tbsp
• Corn salad 100 g
• Olive oil 3 tbsp
• Balsamic vinegar, light 2 tbsp
• Honey 1 tsp

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan setting.
2. 2. Slice the baguette diagonally.
3. 3. Place the slices on a baking rack.
4. 4. Toast the bread in the oven for 8 minutes.
5. 5. Let the slices cool down on the rack.
6. 6. Wash the spring onions and shake them dry.
7. 7. Cut the spring onions into long pieces.
8. 8. Rinse the apples.
9. 9. Grate one apple coarsely.
10. 10. Quarter the second apple.
11. 11. Remove the core and seeds from the quartered apple.
12. 12. Dice the cored apple.
13. 13. Let the beetroot drain.
14. 14. Collect about 2 tablespoons of the beetroot water.
15. 15. Grate half of the beetroot coarsely into a bowl.
16. 16. Dice the other half of the beetroot.
17. 17. Add the grated apple to the bowl.
18. 18. Add the grated beetroot to the bowl.
19. 19. Add goat cream cheese to the bowl.
20. 20. Add the collected beetroot water to the bowl.
21. 21. Mix the ingredients in the bowl.
22. 22. Season the mixture with salt.
23. 23. Season the mixture with pepper.
24. 24. Taste the mixture.
25. 25. Heat a pan over medium heat.
26. 26. Toast the walnuts in the pan without fat.
27. 27. Toast the walnuts for about 1 minute.
28. 28. Add sugar to the pan.
29. 29. Add butter to the pan.
30. 30. Caramelize the mixture while shaking the pan constantly.
31. 31. Caramelize the mixture for approx. 1 minute.
32. 32. Set the caramelized mixture aside on a plate.
33. 33. Heat oil in the same pan.
34. 34. Sweat the spring onions in the pan.
35. 35. Sweat the spring onions for about 2 minutes.
36. 36. Remove the pan from the heat.
37. 37. Let the spring onions cool down.
38. 38. Wash the lamb's lettuce thoroughly.
39. 39. Spin the lamb's lettuce dry.
40. 40. Prepare the dressing in a bowl.
41. 41. Add olive oil to the bowl for the dressing.
42. 42. Add balsamic vinegar to the bowl for the dressing.
43. 43. Add honey to the bowl for the dressing.
44. 44. Season the dressing with salt.
45. 45. Season the dressing with pepper.
46. 46. Add the diced beetroot to the bowl.
47. 47. Add the diced apple to the bowl.
48. 48. Add the sautéed spring onions to the bowl.
49. 49. Mix everything in the bowl well.
50. 50. Let the salad marinate.
51. 51. Spread the cream cheese mixture on the baguette slices.
52. 52. Garnish the crostini with the caramelized walnuts.
53. 53. Add the lamb's lettuce to the bowl.
54. 54. Mix the salad in the bowl well.
55. 55. Plate the beetroot apple salad on plates.
56. 56. Serve the salad together with the goat cheese walnut crostini.

Nutrition per serving

• kcal: 505
• Protein: 10 g · Fett/Fat: 34 g · Carbs: 43 g