The mix of different flavors is simply amazing. Try it and I am sure, that you will like it.
2 beet root cooked
200 gr. cream goat cheese
8 black olives
1 tablespoon acacia honey
4 walnuts
3 sprigs fresh parsley
3 basil leaves
8 black olives
4 Souffle molds
Balsamic Cream
Salt and pepper
Peel the beet root and cut into very fine slices. Give goat’s cheese in a bowl. Cut olives into fine dice. Porous walnuts in a pan and then finely grind in a mortar. Cut basil and parsley very finely.
Mix the goat cheese with olives, walnuts, parsley, basil and honey. Season with salt and pepper.
Put the beet root slices into the molds, so they hang out a bit. Distribute the goat cheese in the forms. Pursue the overlapping slices. Leave for 30 minutes in the refrigerator. Put onto plates and garnish with balsamic cream.
Food for Angels and Devils 
Hello. I found your blog via links on Finnyknits or Farmgirlfare (not quite sure anymore) and made this for Valentine’s day yesterday. I drew a little heart on the top with sourcream, which looked very cute. It would be very nice in heart shapes, but I don’t have those. Tasted very nice, a very colourful starter. I like your recipes, luckily I read both English and German, so I can pick and choose. Germknoedel are definitely going to be on the menu soon!
Hi Cynthia,
good to hear, that you liked it.
I’ll try to translate most of my recipes, but it is a lot of work and google is not always helpful 😉
Good luck with the Germknödel. I really love them.
Karin