Une nougat glacé sublimé par notre Marmelade en édition limitée !
- 4 people
- 5 min.
- 0 min
Difficulty: Very easy
Price : €
1 red beetroot
1 yellow beet
1 giochi beet
1 slice of sandwich bread
1 half orange
100 g of Aix&Terra's Organic Zucchini and Almond Delight
40 g of White balsamic with organic orange peel aix&terra
20 g ofOrganic lemon olive oil aix&terra
A few leaves of parsley
A few beetroot sprouts
Salt - pepper
Cook the beets in simmering water. Be careful, the beets must remain firm.
Plunge them into iced water to stop cooking, then peel them. Using a mandolin, cut thin slices of beetroot.
Prepare your croutons. Cut your slice of bread into small squares. Season them with herbes de Provence andOrganic lemon olive oil aix&terra. Bake at 180° until golden brown.
Prepare your marinade. Mix the White balsamic with organic orange peel aix&terra and theOrganic lemon olive oil from Aix&Terra.
Dip your beetroot slices in the marinade, then arrange them on a plate to form a carpaccio. Garnish it with small pieces of Aix&Terra's Organic Zucchini and Almond Delight.
Sprinkle with orange zest, parsley and croutons. Season with salt and pepper.
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