{"id":6328,"date":"2020-10-30T18:48:27","date_gmt":"2020-10-30T17:48:27","guid":{"rendered":"https:\/\/les-petits-bonheurs.com\/?p=6328"},"modified":"2025-05-11T17:44:17","modified_gmt":"2025-05-11T15:44:17","slug":"roasted-beetroot-mille-feuilles-with-fresh-cheese","status":"publish","type":"post","link":"https:\/\/les-petits-bonheurs.com\/en\/2020\/10\/30\/roasted-beetroot-mille-feuilles-with-fresh-cheese\/","title":{"rendered":"Roasted beetroot Mille feuilles with fresh cheese"},"content":{"rendered":"<p>Do you know the traditional overcooked beetroot cube salad\u2026?<\/p>\n<p>Well, this recipe has nothing to see with it !<!--more--><\/p>\n<p>&nbsp;<\/p>\n<div class=\"csRow\">\n<div class=\"csColumn\" style=\"margin: 0px; padding: 0px; float: left; width: 37%;\" data-csstartpoint=\"0\" data-csendpoint=\"355\" data-cswidth=\"37.0%\" data-csid=\"b655a362-a256-d4e6-8b64-05e8cbf8e436\">\n<p><strong>For 4 people<\/strong><\/p>\n<ul>\n<li>2 raw beetroots<\/li>\n<li>3 tbsp of fresh goat cheese<\/li>\n<li>3 tbsp of Ricotta<\/li>\n<li>3 tbsp of Mascarpone<\/li>\n<li>Chives<\/li>\n<li>8 fresh nuts<\/li>\n<li>1 tsp of maple syrup<\/li>\n<li>Young sprouts<\/li>\n<li>Nut oil<\/li>\n<li>Olive oil<\/li>\n<li>Fleur de sel<\/li>\n<\/ul>\n<\/div>\n<div class=\"csColumnGap\" style=\"margin: 0px; padding: 0px; float: left; width: 1.04%;\"><img decoding=\"async\" style=\"border: none;\" src=\"https:\/\/les-petits-bonheurs.com\/wp-content\/plugins\/advanced-wp-columns\/assets\/js\/plugins\/views\/img\/1x1-pixel.png\" \/><\/div>\n<div class=\"csColumn\" style=\"margin: 0px; padding: 0px; float: left; width: 62%;\" data-csstartpoint=\"365\" data-csendpoint=\"960\" data-cswidth=\"62.0%\" data-csid=\"646e174d-20ea-cf47-8152-391f1d47518b\">\n<p>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<p>Coarsely crush the nuts, add the maple syrup and mix to coat them.<\/p>\n<p>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<p>Remove beetroot slices from oven and allow to cool down.<\/p>\n<p>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<p>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<p style=\"text-align: right;\">Plate: Eventail @ <a href=\"https:\/\/www.bernardaud.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">Bernardaud<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Do you know the traditional overcooked beetroot cube salad\u2026? Well, this recipe has nothing to see with it !<\/p>\n","protected":false},"author":3,"featured_media":6315,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[19],"tags":[30,35],"class_list":["post-6328","post","type-post","status-publish","format-gallery","has-post-thumbnail","hentry","category-starters","tag-gluten-free","tag-vegetarian","post_format-post-format-gallery"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/posts\/6328","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/comments?post=6328"}],"version-history":[{"count":1,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/posts\/6328\/revisions"}],"predecessor-version":[{"id":6329,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/posts\/6328\/revisions\/6329"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/media\/6315"}],"wp:attachment":[{"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/media?parent=6328"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/categories?post=6328"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/tags?post=6328"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}