Marinated beetroot with apples and Camembert cheese
Weight of one portion
400 g
Weight of one portion (g) +-10 %Allergens
7, 8c, 10, 12
Materials
| Dijon mustard | 10 g |
| Cloves whole | 0,1 g |
| Fresh apples | 50 g |
| Balsamic vinegar | 15 ml |
| White wine vinegar | 10 ml |
| Olive oil | 20 ml |
| Soft low-fat cottage cheese | 40 g |
| Walnuts | 20 g |
| Black pepper ground | 0,1 g |
| Fresh orange | 50 g |
| Arugula (rocket) | 7,5 g |
| Red beetroot | 130 g |
| Frisée salad | 10 g |
| Salt | 1 g |
| Camembert cheese | 80 g |
Kalorické tabulky
Main Course| Energy | Fats | Carbohydrates | Protein | |
|---|---|---|---|---|
| Food without side dishes | 2973 kJ | 51,82 g | 34,76 g | 26,27 g |
Description
Prepare the marinade by mixing olive oil, balsamic vinegar and spices, put boiled beetroot cut into wedges and let it sit for at least 2 hours. Whisk 30g of cheese with semi-skimmed cottage cheese until smooth and place in a pastry bag. Arrange the marinated beetroot on a plate together with arugula, frizé salad, 50g cammert cheese cut into wedges, segments of orange and green apple. Finally, spray 4 scoops of cheese mousse. Sprinkle walnuts on top.
List of allergens 1. Cereals containing gluten (1a - wheat; 1b - rye; 1c – barley; 1d – oats; 1e – spelt; 1f – kamut) | 2. Crustaceans and products thereof | 3. Eggs and egg products | 4. Fish and fish products | 5. Groundnuts (peanuts) and products thereof | 6. Soya beans (soya) and products thereof | 7. Milk and milk products | 8. Nuts and products thereof (8a – almonds; 8b – hazelnuts; 8c – walnuts; 8d – cashew nuts; 8e – pecans; 8f – Brazil nuts; 8g – pistachios; 8h – macadamia nuts) | 9. Celery and products made from it | 10. Mustard and mustard products | 11. Sesame seeds (sesame) and products thereof | 12. Sulphur dioxide and sulphites | 13. Lupines and products thereof | 14. Molluscs and products thereof