Beet and Pomegranate Cream with Goat Cheese

Ingredients

• 2 radicchio leaves
• 300 g beetroot
• 50 ml pomegranate molasses (or syrup)
• 150 g goat cheese
• 150 g canned chickpeas
• 2 tbsp tahini (sesame paste)
• Salt
• pepper (ground)
• 1 tsp lemon juice
• 1 pinch cumin
• 2 tbsp sesame seeds
• 1 tbsp black cumin
• 1 tbsp dried flowers (e.g. rose petals)
• 2 tbsp pomegranate seeds

Instructions

1. 1.

   Wash and pat dry the radicchio. Peel the beetroot, roughly cube it, and simmer in a small amount of boiling water for about 30 minutes until it can be easily pierced. Drain and let cool. Blend beetroot, pomegranate molasses, goat cheese, drained chickpeas, and tahini in a blender until creamy; season with salt, pepper, lemon juice, and cumin.

2. 2.

   Toast 1 tbsp sesame seeds in a dry pan. Let cool and mix with the remaining sesame seeds and black cumin. Spoon the beet cream onto the radicchio leaves, then sprinkle with sesame, dried flowers, and pomegranate seeds.