Finger food with carrots and beetroot
Ingredients
Beetroot Balls
- 3 balls of beetroot, cooked
- 3 tbsp walnuts, chopped or ground
- 1 clove garlic
- mayonnaise, to taste
- parsley, to taste
- salt, to taste
- pepper, to taste
Carrot Balls
- 2 carrots
- 200 g hard cheese, or Gouda
- Dill, to taste
- Salt, to taste
- Pepper, to taste
- 100 g hazelnuts, toasted, chopped
- Mayonnaise, to taste
Utensils
- garlic press
- knife
- cutting board
- bowl
- plate
Instructions
Beetroot Balls
- Grate the cooked beetroot.
- Press the garlic clove through the garlic press.
- Chop the parsley into small pieces.
- Mix the beetroot, chopped walnuts and garlic together.
- Add the mayonnaise, season with salt and pepper.
- Die Shape the mixture into balls and garnish with parsley.
Carrot Balls
- Grate the carrots, grate the cheese.
- Chop the dill into small pieces.
- Mix together the carrots, cheese and hazelnuts.
- Add the mayonnaise, salt and pepper Season.
- Shape into balls.
- Garnish the carrot balls with dill and keep chilled until ready to eat.
