4 servings

• 100 g of cream cheese
• 100 g of ricotta romana cheese (dry)
• 50 g of caster 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 icing sugar
• Giusti 3 Gold Medals Balsamic Vinegar

PREPARING THE CHEESE

Using a spatula, mix together the cream cheese and the ricotta pressed through a sieve. Mix in the sugar and lemon zest.
Transfer to a pastry bag and store in the refrigerator until ready to use.

PREPARING FRUIT AND NUTS

Wash and dry the fruit. Dice the beetroot.
Arrange the washed and dried red fruits in a serving dish and add the diced beetroot.

Place the chopped pistachios in one small bowl and the chopped hazelnuts in another.

PREPARING 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.

DRESSING THE SALAD

Prepare the balsamic glaze by squeezing the lemon juice into the icing sugar.

Stir well and add a few drops of Giusti 3 Gold Medals Balsamic Vinegar.

Use the glaze to sweeten the dish as desired.
Decorate with mint leaves and slices of lime.