Recipe: Beet and Goat Cheese Millefeuille

Name: Millefeuille de betterave au chèvre
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2 portions
Ingredients: 1 betterave1 barquette de 10 palets de chèvre frais2 cuil. à soupe de crème fraîche épaisse1 cuil. à soupe de vinaigre blanc1 filet de vinaigre balsamique1 filet d'huile d'olive4 à 5 feuilles de basilic fraisSelPoivre

By MaliciaFlore ★ ★ ★ ★ ★ 5/5 (1 reviews) Starters

Prep 5 min

Cook 30 min

Total 35 min

Servings 2 serv.

An original appetizer made with goat cheese and beet.

Ingredients for 2 servings

1 beet
1 package of 10 fresh goat cheese rounds
2 tbsp thick crème fraîche
1 tbsp white vinegar
1 drizzle of balsamic vinegar
1 drizzle of olive oil
4 to 5 fresh basil leaves
Salt
Pepper

Step-by-step directions

1- Cook the beet either in a pot of boiling salted and vinegared water for 30 minutes, or steamed for 15 minutes.

2- Once well cooked, let the beet cool. Then, peel it.

3- In a large bowl, mix the goat cheese rounds with the crème fraîche and finely chopped basil. Salt and pepper to taste.

4- Cut the beet into slices widthwise.

5- Now, proceed with assembly. Place a beet slice on a plate, then alternate a layer of goat cheese mixture and a beet slice. Finish with a beet slice.

6- Drizzle with balsamic vinegar and olive oil. Serve the millefeuille immediately with a small green salad.