Beetroot with Ricotta Balls

Ingredients

• 600 g beetroot
• Salt
• a handful of arugula
• 1 untreated lemon
• 40 g chopped walnuts
• 350 g ricotta
• 1 tbsp walnut oil
• 1 tsp horseradish
• pepper (ground)

Instructions

1. 1.

   Wash the beetroot and simmer in salted water for about 40 minutes. Drain, let cool briefly, peel (best with gloves), then allow to cool further. Slice into 3-4 mm thick rounds and cut stars of various sizes.

2. 2.

   Rinse the arugula, shake dry, set aside a few leaves for garnish and roughly chop the rest. Wash the lemon hot, dry grate it, and zest. Mix the zest with the walnuts. Whisk the ricotta with the walnut oil and horseradish until smooth. Fold in the arugula and season with lemon juice, salt, and pepper.

3. 3.

   Arrange the beetroot stars on plates and top them with dollops of the ricotta cream. Sprinkle with lemon zest and walnuts, garnish with arugula, and serve.