A beautiful, slightly unexpected appetizer where earthy beetroot meets creamy cheese, natural sweetness from dates, and a bright citrus kick from kumquat. Elegant, balanced, and surprisingly easy to make.
Ingredients:
- 2 medium beets
- 150 g cottage cheese
- 2 tbsp stracciatella
- 4 dried dates, pitted and finely chopped
- 1 tbsp fresh lemon juice
- 2 tbsp flax seeds
- 2 kumquats, thinly sliced
- salt, to taste
Preparation:
- Boil or roast the beets until tender (about 40–60 minutes depending on size).
Let them cool, peel, and slice into thin rounds.
Tip: the thinner the slices, the easier to fold. - In a bowl, combine cottage cheese, stracciatella, chopped dates, lemon juice, and flax seeds.
Mix until creamy but still slightly textured.
Season lightly with salt. - Place a spoonful of filling onto each beet slice.
Fold or roll into small parcels. - Top each parcel with thin slices of kumquat for a fresh, citrusy contrast.
How to serve
- Serve slightly chilled or at room temperature.
- Perfect as a light appetizer, part of a sharing table, or a pretty starter for guests.
Tips & variations
- Add crushed walnuts for extra crunch
- Swap cottage cheese for ricotta for a smoother texture
- A drizzle of honey works beautifully if you want it sweeter
- Works great prepped in advance (just add kumquat before serving)
