For 4 people<\/strong><\/p>\n 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.<\/p>\n Coarsely crush the nuts, add the maple syrup and mix to coat them.<\/p>\n 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.<\/p>\n Remove beetroot slices from oven and allow to cool down.<\/p>\n Arrange the mille feuilles. First a beetroot\u2019 slice, then a tsp of the cheese cream, and some young sprouts. Repeat in order to obtain 5 or 6 layers.<\/p>\n 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.<\/p>\n<\/div>\n<\/div>\n\n
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