Do you know the traditional overcooked beetroot cube salad…?
Well, this recipe has nothing to see with it !
For 4 people
- 2 raw beetroots
- 3 tbsp of fresh goat cheese
- 3 tbsp of Ricotta
- 3 tbsp of Mascarpone
- 8 fresh nuts
- 1 tsp of maple syrup
- Young sprouts
- Nut oil
- Olive oil
- Fleur de sel
Peel the beetroots and cut them into slices. Place the slices in a ovenproof dish, drizzle with olive oil and sprinkle with a pinch of Fleur de sel. Bake 30 minutes in hot oven, returning the slices from time to time.
Coarsely crush the nuts, add the maple syrup and mix to coat them.
Gently mix the fresh goat cheese, the ricotta and the mascarpone with a pinch of Fleur de sel and the chopped chives. Add half of the nuts. Set aside in the fridge.
Remove beetroot slices from oven and allow to cool down.
Arrange the mille feuilles. First a beetroot’ slice, then a tsp of the cheese cream, and some young sprouts. Repeat in order to obtain 5 or 6 layers.
Top with a sprig of chives, young sprouts and the rest of nuts. Add a drizzle of nut oil and, according to your taste, a few drops of balsamic cream.
Plate: Eventail @ Bernardaud