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We used hang up for this recipe, but for a quick version, you can also use Greek yogurt. The hang up is very easy but it takes a lot of waiting time. PLACE the sieve into the bowl, lay the cheesecloth (or kitchen towel) into the sieve, and add the yogurt into it.
Use some rope to tie it close, but that's optional and set in the refrigerator. This way all the liquid will be collected in the bowl. Check after a few hours if the liquid won’t touch the cheesecloth.
Throw out the liquid and set it in the fridge some more, the best is to refrigerate it overnight. PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
We've used red beets from our kitchen garden, so they needed a good scrub to get rid of the dirt and sand. You can use the greens the same way as spinach, in a salad or sautéed quickly for another recipe.
WRAP the beets, without their greens, with tin foil and roast them in the oven for an hour. You don't have to wrap them all individually. Or until they're softened enough.
When the beets are done, you can easily peel them when they cooled enough so you can handle them with your hands. Collect the hang up from the cheesecloth and ADD 2 tablespoons of honey to the hang up.
Now all you have to do is slice the beets and apple as thin as possible and divide them over the plates. Our beets were so fresh they colored our hands and everything in pink, so be careful with that. After slicing the apple, you need to eat it as fast as possible to prevent it from discoloration.
Season the layered beets and apple with pepper and salt. Drizzle with a little bit of olive oil and balsamic cream. Finish with 3 small quenelles of honey hang up, arugula, and basil cress.
If you don't have any cress, you can also use basil leaves. Enjoy!