Une nougat glacé sublimé par notre Marmelade en édition limitée !
- 4 people
- 5 min.
- 0 min
Difficulty: Very easy
Price : €
360g red beetroot
60g Chioggia beetroot
100g fresh goat's cheese
100g of Aix&terra organic pepper salad
20ml ofOrganic lemon olive oil aix&terra
20ml ofaix&terra organic chilli pepper olive oil
50g filo pastry
Salt and pepper.
Dice the cooked beetroot. In a bowl, add the fresh goat's cheese, the beetroot and the beetroot.Organic lemon olive oil aix&terra and theaix&terra organic chilli pepper olive oil. Mix well. Add the beetroot cubes. Mix again gently. Adjust seasoning to taste.
Grate the Chioggia beetroot then season with aix&terra Organic Chilli Pepper Olive Oil.
To make your crisp, take the sheet of filo pastry, butter it with a brush, then crumple it up. Place inside a circle and cook in the oven at 180°C until golden.
To serve, using a round cookie cutter, place the fresh goat's cheese and beetroot mixture on top. Place a pretty quenelle of Aix&terra organic pepper saladand the Chioggia beetroot. Finish with the crispy filo pastry. Season with salt and pepper.
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