- 2 beetroots, cooked
- 50 g cream cheese
- 1 apple, grated
- 2 cm ginger, grated
- 120 g Château Heitenried
- Some apple wedges for decoration
- Peel and dice the cooked beetroots for the beetroot spread. Peel and grate the ginger as well. Core the apple and cut into small pieces. Add both to the beetroot cubes and purée together with the cream cheese.
- Cut a bread of your choice into slices, lightly toast, and spread with the beetroot spread.
- Cut the Château Heitenried into slices and lay on the bread slices. Decorate with cress and apple wedges - done.