the wine to go with it!!
A Sancerre ^^.
Beetroot mille-feuille with hazelnuts and fresh cheese
A starter made with local, seasonal produce. Beetroot is very nourishing, so you can happily serve it at lunchtime.
Seasons & months
Preparation
-
Step 1
Cut the beetroot into rounds and put them in a bowl with the vinaigrette.
Place a round of beetroot on each plate.
Put a layer of fresh cheese on top (cow’s, goat’s or sheep’s).
Carry on with a slice of beetroot and a layer of cheese until the ingredients are used up.
Dry-toast the hazelnuts, rub off their skins and chop them roughly.
Scatter them over the plates and add a few salad leaves (lamb’s lettuce if you have it, another kind if not).
Nutritional values
per serving
Recipe for 1 person
Calories
44
kcal
Protein
1,7
grams
Carbohydrates
8,6
grams
Fat
0,2
grams
Fibre
2
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by
