Asian Turkey Meatballs with Beet Salad and Glazed Apples

Turkey meatballs: Mix all ingredients well and set aside to cool briefly. Heat a pan with the olive oil. Brush metal rings with a diameter of 5 cm on the inside with olive oil, pour in the quantity, remove the ring and roast on both sides over medium heat. Baste frequently with the roasting residue.

Beet leaf salad: brush beet clean under water. Soften with ginger, onion, water, cinnamon stick, star anise, cloves, champagne vinegar and salt in about 2 hours, then cool. Peel the beet and cut into wedges. Melt the honey, add the beet stock and reduce a little. Pour the hot liquid over the beet, season with salt, pepper, a little olive oil and balsamic vinegar, add the chives and marinate for 1 hour.

Glazed apples: cut the apples in half, remove the core and cut into 8 pieces each on the spot. Sprinkle with juice of one lemon. Heat butter in a frying pan, add sugar and apple slices and lightly caramelize them in it.

Serve: Arrange the beet leaf salad on plates, place the apple slices on top and arrange the turkey meatballs on top.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried ones.

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