Beetroot "stuffed" with faisselle

Surprise your friends with this beetroot starter stuffed with faisselle, just as delicious as it is original

Ingredients for 4 persons :

  • 4 beets cooked
  • 100 g of faisselle
  • 1 Apple green
  • 30 g of chopped hazelnuts
  • 20 g pine nuts
  • 50 g baby spinach
  • 2 tbsp. tablespoon cider vinegar
  • Fleur de sel, pepper

Beet "stuffed" with faisselle

- Using a Parisian spoon, scoop out the beets.

- Wash, remove seeds and cut the green apple into small cubes (keep the skin).

- In a salad bowl, mix the diced apples and the faisselle.

Season with the vinegar, pepper and fleur de sel. Add the chopped hazelnuts and pine nuts. Adjust seasoning. Stuff the beets with this preparation.

- Arrange on plates (or small bowls), with the spinach leaves and enjoy!

Chef's B.A.ba

Depending on the season, offer a salad of the moment: lettuce, endives, lamb's lettuce, escarole, oak leaves… but also mesclun.

Parisian spoon : Spoon essential to present your vegetables or your fruits such as melon, watermelon, apples… in the form of balls.

Salt flower : Fleur de sel corresponds to the “nectar” of sea salt. Harvested by hand from the surface of salt marshes, this non-dried salt has a special flavor. It should be added directly to the dishes before tasting.

Well-being and faisselle

La faisselle: Fresh cheese made from cow's milk, goat's or sheep's milk. It only takes a few days to ripen. The faisselle is named after the container with perforated walls used to drain the curd cheese. Made throughout France, the faisselle is excellent all year round.

Cheese rich in calcium, phosphorus and vitamins B12.

Recipe: A. Beauvais, Photo: S. Thommeret

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