Gratinated Goat Cheese with Beetroot Salad, Marinated Pumpkin, and Wild Blueberries

Name: Gratinated Goat Cheese with Beetroot Salad, Marinated Pumpkin, and Wild Blueberries
Prep time: 18 min
Cook time: 8 min
Total time: 26 min
Yield: 4
Cuisine: Italia
Ingredients: 300 g Goat Cheese; 200 g Cooked Beetroot; 200 g Pumpkin; 60 g Mixed Greens or Arugula; 60 g LE PURISSIME Wild Blueberry Jam; 20 g Pumpkin Seeds; 25 mL Extra Virgin Olive Oil; 15 mL Purezza White Dressing; 2 units Brown Sugar; to taste Salt and Black Pepper; to taste Lemon Juice

@vandelli-formaggi

Category: Appetizers

A scenic appetizer that celebrates the meeting of sweetness, savoriness, and freshness: the gratinated Goat Cheese grilled, served on a bed of salad, marinated pumpkin, and beetroot, is elevated by LE PURISSIME Wild Blueberry Jam for a unique and refined taste combination. Toasted pumpkin seeds add a crunchy note for a chef-like experience.

Difficulty: Medium

Cooking time: 8 minCooking: 8 min

Preparation time: 18 minPreparation: 18 min

Country: Italia

vandelli-formaggi@vandelli-formaggi

Ingredients

No. Servings

Goat cheese300g
Cooked beetroot200g
Pumpkin200g
Mixed greens or arugula60g
Le purissime wild blueberry jam60g
Pumpkin seeds20g
Extra virgin olive oil25mL
Purezza white dressing15mL
Brown sugar2units
Salt and black pepperto taste
Lemon juiceto taste

Purchasable products

Soft Goat Cheese (approx. 0.25 KG)

1 product

€ 6.90

LE PURISSIME WILD BLUEBERRIES

1 product

€ 7.00

Purezza - White Balsamic Condiment 250 ml

1 product

€ 9.10

Preparation Ingredients General Information Analysis Macronutrients

Preparation

STEP 1 OF 7
Cut the pumpkin into very thin ribbons using a mandoline. Season with oil, white dressing, brown sugar, salt, and pepper. Let marinate for at least 15 minutes.
STEP 2 OF 7
Cut the cooked beetroot into cubes or wedges. Season with oil, salt, pepper, and if you like, a few drops of lemon juice.
STEP 3 OF 7
Place the Goat Cheese discs on parchment paper or in a small cocotte. Sprinkle the surface with a little brown sugar and place under the oven grill (or use a kitchen torch) for 3-4 minutes, until a golden and caramelized crust forms.
STEP 4 OF 7
Blend a portion of the beetroot with oil, salt, pepper, and a few drops of lemon juice until you obtain a velvety cream.
STEP 5 OF 7
Arrange the mixed greens at the bottom of the plate, lay the marinated pumpkin and beetroot cubes on top.
STEP 6 OF 7
In the center, place the gratinated Goat Cheese. Decorate with a brushstroke of beetroot cream, a strip of LE PURISSIME Wild Blueberry Jam, and finish with toasted pumpkin seeds.
STEP 7 OF 7
For an extra chic effect, add a few edible flower petals or pink pepper.

General Information

Storage notes

The marination and beetroot cream can be prepared in advance (up to 1 day before). Assemble the dish at the moment and serve immediately after gratinating.

Origin

Italia, Lazio

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	102.96
Carbohydrates (g)	20.61
of which Sugars (g)	20.41
Fat (g)	2.38
of which Saturates (g)	0.35
Protein (g)	0.63
Fiber (g)	0.84
Sale (g)	0.02

Proteins
0.63g·3%
Carbohydrates
20.61g·84%
Fats
2.38g·10%
Fibers
0.84g·3%