Red Earth Apple Cordon Bleu on Beetroot

Drain the beet in a sieve and collect the juice. Remove the peel from the potatoes, cut into quarters and cook in the beet juice. Next, drain over a sieve and collect the juice. Steam the potatoes slightly and press them while still hot. Cool slightly and mix with egg and semolina until smooth. Season with pepper, salt and a pinch of nutmeg.

On a floured surface, roll out the dough and cut into four on the spot. Place a slice of cheese and ham on two halves of the dough. Cover with the remaining slices of cheese and place the two remaining halves of dough on top. Press the edges of the dough well with a fork. In a frying pan with vegetable oil, roast the cordon bleus on both sides for about 5 min.

In the meantime, cut the drained beet into strips. Put them in a saucepan with vegetable soup and 50 ml of beet juice and simmer for 3 minutes. Add caraway seeds and crem fraiche and season with pepper and salt. Arrange the beet vegetables on plates, place the cordon bleus on top and pour on the beet sauce.

Tip: It is best to use your favorite ham – then your dish tastes twice as good!

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