Beetroot Salad with Red Berries and Sweet Cheese Balls

This salad combines earthy beetroot with juicy red berries and creamy cheese balls made with cream cheese, ricotta romana, sugar and lemon. The star is a sweet-tart glaze of lemon juice, powdered sugar and a few drops of Giusti 3 Gold Medals Balsamic Vinegar. It is a simple yet special way to celebrate Giusti Day with high-quality ingredients.

Ingredients

• 100 g of cream cheese
• 100 g of ricotta romana cheese (dry)
• 50 g of superfine sugar
• Zest and juice of one lemon
• 1 untreated lime
• Chopped pistachios
• Chopped hazelnuts
• 100 g of raspberries
• 100 g of strawberries
• 100 g of blueberries
• 100 g of blackberries
• 1 cooked beetroot
• Mint leaves
• 4 tablespoons of powdered sugar
• Giusti 3 Gold Medals Balsamic Vinegar

How to make Beetroot Salad with Red Berries and Sweet Cheese Balls

1. Prepare the cheese. Using a spatula, mix the cream cheese with the ricotta pressed through a sieve. Mix in the sugar and lemon zest. Transfer to a pastry bag and refrigerate until ready to use.
2. Prepare the fruit and nuts. Wash and dry the fruit. Dice the beetroot. Arrange the washed and dried berries in a serving dish and add the diced beetroot. Place the chopped pistachios in one small bowl and the chopped hazelnuts in another.
3. Prepare the cheese balls. Pipe small balls of cream cheese into the bowls and roll them in the chopped nuts. Place the balls on top of the fruit.
4. Dress the salad. Stir well and add a few drops of 3 Gold Medals Balsamic Vinegar. Use the glaze to sweeten the dish as desired. Decorate with mint leaves and slices of lime.