Ingredients:
1 cup cream
220 g cream cheese
2 beets cooked, shelled, processed and castings.
2 egg whites
2 envelopes unflavored gelatin
2 tbsp dill
1/2 tsp salt and pepper
Preparing:
Heat cream over low heat with gelatin.
Incorporate beet and cream cheese.
Add the dill, salt and pepper.
Add the egg whites and mix well.
Pour the mixture in molds and refrigerate for 2 hours.
Ingredients:
650 g cooked beets, peeled
115 g fresh baby spinach leaves
3 tbsp extra virgin olive oil
1 tbsp superfine sugar
1 tbsp fennel seeds
Juice of 1 orange
Salt and pepper
Preparing:
Dice the cooked beet using a knife and reserve.
Heat the olive oil in a pan.
Add the orange juice, sugar and fennel seeds.
Season with ppeper and salt.
Stir constantly until the sugar has dissolved.
Add the beets to the pan and stir gently to coat.
Remove the from heat.
Arrange the spinach in a large bowl.
Spoon the warmed beets on top and serve.
