Red beet puree with goat cheese in a half apple

Name: red beet puree with goat cheese in a half apple
Total time: 20 min
Yield: 4
Ingredients: 200 gram crumbly potato peeled, into small cubes; 300 gram cooked beet peeled, grated; 2 tablespoon butter; 4 Jonagold apple crops; 150 gram soft goat cheese crumbled; 2 tablespoon pine nuts; 1 tablespoon honey; 200 Apple juice; 200 milliliters orange juice

Try this delicious beetroot puree with goat's cheese in half an apple

Ingredients

Kitchen Stuff

1 blender
1 high glass dish (capacity 2.5 liters)

Directions

Cook the potatoes in plenty of water with salt. Drain and grind them together with the grated beetroot and the butter to a fine puree.
Season the puree with salt and pepper. Preheat the oven to 170 ° C.
Cut the apples horizontally and hollow them out with a bulb cutter.
Finely chop half of the apple balls and stir this through the puree.
Put the half apples in an oven dish and fill them with the beetroot puree. Divide the goat cheese and pine nuts over it and drizzle with the honey.
Pour the fruit juice along the apples, place the rest of the apple balls around and fry the apples in about 20 minutes until tender and brown.