Ingredients
Serves 4 as an appetizer or side dish
500g
Beet salad
100g
Hazelnuts
100g
Cream cheese
1/2 bunch
Dill
Fleur de sel
A little salt, since the cheese is already salty
Freshly ground black pepper
Good-quality olive oil
Preparation
Spread the hazelnuts on a baking sheet and toast in the oven for about 8–10 minutes at 160 degrees, then let cool. Next, rub the hazelnuts between your hands to loosen the skins, then roughly chop them.
Arrange the beet salad on a serving platter or in a bowl. Use a spoon or piping bag to distribute small dollops of cream cheese over the beet salad.
Wash the dill, shake it dry, roughly tear it, and scatter it over the salad along with the toasted hazelnuts.
Season with fleur de sel and freshly ground pepper. Finally, drizzle with good-quality olive oil and serve.
