Here is a recipe that we do not think of, like that, alone (or alone), facing a Beet placed on the worktop in the kitchen.
However, I, who at the beginning was not a follower, even a furious defender of the cuisine of the Bettrave, undoubtedly one of the leftovers of my passage in various canteens during my schooling, if I went to school, I can make sure this dish is a killer!
Come on let's not use a violent term, even if it does refer to the explosion (one more) of flavors in the mouth that this recipe provides.
So let's say it's a dish that would capsize the taste buds of cooking enthusiasts. It’s not a recipe that I created but that I cooked, more modestly.
The credit goes to Laetitia Vasseur, creator - stylist and food photographer, that's a lot of labels but how to put it, it's like that.
You can discover his recipe here.
• “Chioggia” beets: 4
• Feta: 200g
• Heavy cream: 200g
• Watercress: 300g
• Sichuan pepper
• Watercress sprouts <
• Sesame oil: 4 Tbsp *
• Toasted sesame seeds: 1 Tbsp
• Mustard: 1/2 Tsp **
• Pepper and salt
* Tablespoon. ** Teaspoon but you guessed it :))!
• Mash the feta with a fork, add the crème fraîche and mix everything together.
• Using a mandolin, very thinly slice the beetroot.
In a bowl, add the sesame oil, mustard and toasted sesame seeds, salt and pepper. Mix with a fork, Drizzle, Adjust if necessary.
Alternate a slice of beetroot, a spoonful of feta cream, a few watercress leaves, a little seasoning, a little pepper. and start over.
Make a few layers and finish the assembly with a teaspoon of feta cream and a few sprouts of watercress for the decoration.
Need a faster beetroot recipe? Beet, arugula and curly salad This recipe is made for you!
Chop the shallot and garlic very finely.
In a bowl, combine the cheese, chives, shallot and garlic. Adjust the seasoning with pepper or chilli, no salt normally this kind of cheese is already salty, it's up to you.
Arrange by starting with a slice of beetroot, go up as many floors as you want (3 for me)
Put in the fridge and enjoy cold.
200 g Fresh goat cheese
10 g Fresh mint, chopped
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Cut the cooked beetroot into strips. Cut the mozzarella ball into slices.
On two plates, alternate a slice of beetroot, a slice of mozzarella and so on until all the ingredients are used up.
In a bowl, combine the olive oil and vinegar. Add salt and pepper. Sprinkle each millefeuille with a drizzle of vinaigrette and decorate with pink berries. Serve the millefeuilles very cool.
It is possible to decline these millefeuilles by adding other ingredients. For example, you can add diced avocado or diced salmon or smoked trout to the millefeuille. Something to feast on on all occasions!
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1. Drain the faisselle. Emulsify the liquid honey in a bowl with the balsamic vinegar, olive oil, salt and pepper.
2. Peel the beets and cut them into 24 fairly thick slices. Pour the drained faisselle in a salad bowl, salt and pepper.
3. Assemble the mille-feuilles in six cups, alternating four beet slices and layers of faisselle. Keep fresh until ready to serve.
4. Wash and dry the chervil sprigs. Serve the beetroot mille-feuille drizzled with vinaigrette and decorated with chervil sprigs.
Find Cyril Lignac's tip by clicking here.