Beetroot cannelloni with Mató cheese and walnuts with beetroot textures
Ingredients:
- 300 g fresh beetroot
- 60 g Mató cheese
- 40 g Greek yoghurt
- 40 g walnuts
- 200 ml water
- Juice from ½ lemon
- 20 ml olive oil
- Beetroot shoots
Method:
1
First, thoroughly clean the beetroot.
2
Season with salt and pepper and pour olive oil over the beetroot, wrap it in foil and bake in the oven for 30-35 minutes at 180 ºC. Once cooked, cut some into cubes, set them aside, blend and texturise the rest with 10 ml of olive oil.
3
With the other beetroot make chips with a mandolin. Blanch the larger chips with a mixture of water, salt, lemon and pepper. Set them aside for the cannelloni. The rest, your can fry or dry out in the oven.
4
For the cannelloni stuffing, mix the Mató, the yoghurt, the diced walnuts and add salt and pepper. Place the stuffing in a pastry bag.
5
Make cannelloni with the blanched beetroot chips and the stuffing. Plate them with the beetroot cubes, chips, cream and the beetroot shoots.
Allergens:
lactose, nuts.