For this delicious appetizer the sky is the limit. A slice of apple, a slice of beetroot, a layer of horseradish cream cheese. And again – a slice of apple, a slice of beetroot, a layer of horseradish cream cheese. And so on and so forth. That goes on until you have enough to go round.
2-3 cooked beetroots (vacuum packed when refrigerated)
1 small apple
2 tbsp chives
2 tbsp olive oil
200 g horseradish cream cheese
3 tbsp milk
30 g walnuts
Preparation time: 20 minutes
Cut a few slices off the beetroot, making sure that they are precisely three millimetres thick. A slicer will come in handy for this. Season the beetroot with salt, pepper, chives and olive oil. Wash the apple, remove the core, and use the slicer to cut the rest of the apple to the same thickness as the beetroot.
Stir the cream cheese and the milk in a sturdy mariella mixing bowl until smooth. Roast the walnuts in a pan, without oil, until they start to smell. After that, chop them a little bit, but not too finely. Then mix the walnuts and the cream cheese together.
The building work starts now. Alternately stack the apple, beetroot and horseradish cream cheese in the food rings. Use a spoon to press each layer down a little. Now put the towers in the fridge. Serve the appetizers on the plates and remove the rings. Garnish them with roasted walnuts, and tuck into the beetroot, apple and horseradish towers.