A scenic appetizer that celebrates the meeting of sweetness, savoriness, and freshness: the gratinated Goat Cheese grilled, served on a bed of salad, marinated pumpkin, and beetroot, is elevated by LE PURISSIME Wild Blueberry Jam for a unique and refined taste combination. Toasted pumpkin seeds add a crunchy note for a chef-like experience.
Cut the pumpkin into very thin ribbons using a mandoline. Season with oil, white dressing, brown sugar, salt, and pepper. Let marinate for at least 15 minutes.
Cut the cooked beetroot into cubes or wedges. Season with oil, salt, pepper, and if you like, a few drops of lemon juice.
Place the Goat Cheese discs on parchment paper or in a small cocotte. Sprinkle the surface with a little brown sugar and place under the oven grill (or use a kitchen torch) for 3-4 minutes, until a golden and caramelized crust forms.
Blend a portion of the beetroot with oil, salt, pepper, and a few drops of lemon juice until you obtain a velvety cream.
Arrange the mixed greens at the bottom of the plate, lay the marinated pumpkin and beetroot cubes on top.
In the center, place the gratinated Goat Cheese. Decorate with a brushstroke of beetroot cream, a strip of LE PURISSIME Wild Blueberry Jam, and finish with toasted pumpkin seeds.
For an extra chic effect, add a few edible flower petals or pink pepper.
The marination and beetroot cream can be prepared in advance (up to 1 day before). Assemble the dish at the moment and serve immediately after gratinating.
Italia, Lazio
| Energy (kcal) | 102.96 |
| Carbohydrates (g) | 20.61 |
| of which Sugars (g) | 20.41 |
| Fat (g) | 2.38 |
| of which Saturates (g) | 0.35 |
| Protein (g) | 0.63 |
| Fiber (g) | 0.84 |
| Sale (g) | 0.02 |
