Beetroot shines in any dish, but a colorful mix of red, golden, and Chioggia varieties elevates this appetizer. One beetroot yields plenty of paper-thin slices for stunning presentation.
Ingredients for 4 appetizers
Prep: 10 minutes
Bake: 25 minutes
- 4 sheets frozen puff pastry
- 2-3 small raw beetroots
- 40g blue cheese
- 4 tsp Dijon mustard
- 20g walnuts
- About 4 tbsp liquid honey (squeeze bottle)
- 1 egg (yolk)
- A few sprigs parsley
- Salt & pepper from the mill
Instructions
- Preheat oven to 200°C.
- Thaw puff pastry sheets slightly on a parchment-lined baking tray.
- Trim corners to form circles, or leave square for a rustic touch.
- Brush a 1cm border with beaten egg yolk.
- Prick the center with a fork and spread thinly with mustard.
- Peel beetroots and slice wafer-thin with a mandoline or peeler. Arrange in a fan shape on the pastry.
- Sprinkle with crumbled blue cheese, chopped walnuts, and plenty of freshly ground pepper.
- Drizzle generously with honey.
- Bake just below the middle rack for 25 minutes until golden and crisp. Ensure the base is fully cooked.
- Garnish with parsley.
- Serve with: A crisp green salad.
Eat 
tasty!
This recipe is from Slim without packages & bags by Karin Luiten, €24.99. Pre-order your copy via AKO.nl.
