Cream of beetroot cream with cheese balls and nuts


For the cream:
    • 1 onion (approximately 100 grams)
    • 1 potato (approximately 100 grams)
    • Cooked beetroot (approximately 280 grams)
    • A little ground pepper
    • A pinch of salt
    • 80 ml extra virgin olive oil
    • 225 ml vegetable stock
    • 2 cheese portions
For the cheese balls:
    • 100 grams of white cream cheese spread
    • 1 quesito en porciones (15 gramos)
    • 1 portion of Camembert cheese (15g)
    • 20 grams grated Parmesan cheese
    • 10 grams of dehydrated fried onions
    • 2 mini biscotti
    • 10 grams of butter at room temperature
    • 150 grams of mixed nuts (sultanas, raw almond, pumpkin seed, sunflower seed, apricot kernel, toasted almond, pistachio nuts)
Another ingredients:
    • Lamb’s lettuce leaves
    • Diced dehydrated coconut
    • 4 quail eggs
    • Modena vinegar cream
    • Chia seeds
    • Extra virgin olive oil


The preparation is very simple:
The first thing I made was the cream.
First I peeled the potato and diced it.
I also diced the cooked beetroot.
Then I peeled the onion and cut it into small pieces.
Next I put the olive oil in a pan. When it got hot, I added the onion, fried it a little and then added the potato. I continued frying until the onion began to brown, then I added the beetroot. I added a little ground pepper and a pinch of salt. I let it fry for a few minutes, stirred a little and added the vegetable stock. Leave to cook for about 8 minutes and remove from the heat. I put all this content in the blender jug, together with two cheeses in portions and blended until I obtained the cream. Set aside. 
I cooked the quail eggs in a saucepan with plenty of water for about 8 minutes.
I made the balls as follows:
In a bowl I put the creamy white cheese, the cheese in portions, the Camembert cheese, the grated Parmesan cheese, the crispy onion, the crumbled mini biscotti and the butter. I mixed it all together very well and formed it into balls with my hands.
In a bowl I put the mixture of sultanas, raw almonds, pumpkin seeds, sunflower seeds, apricot kernels, toasted almonds and pistachios. I rolled the cheese balls until they were soaked in all these ingredients.
I put a base of beetroot cream, on top a couple of quail eggs, 3 cheese truffles and nuts, some lamb’s lettuce sprouts and the desiccated coconut on the side. On top I sprinkled a few chia seeds, a few dots of balsamic vinegar of Modena cream and a drizzle of extra virgin olive oil.

Plate presented in our

Cloud Low Bowl D21x4,7cm

Recipe courtesy of

¡¡¡Oído Cocina!!!!!!