Beetroot millefeuille with feta
4 servings
20 minutes
Beet millefeuille with feta is an exquisite dish of European cuisine that captivates with its simplicity and elegance. Its roots trace back to the traditions of gastronomic art, where millefeuille—a multi-layered structure—symbolizes a harmonious blend of textures and flavors. In this version, sweet beetroot with its deep earthy taste pairs perfectly with salty creamy feta and crunchy walnuts. Leaves of green salad add freshness while pesto provides a piquant and aromatic finish. The tower of beetroot and feta drizzled with olive oil not only pleases the eye but also delights with a richness of flavor nuances. This beautiful dish is perfect for both festive dinners and light lunches, impressing guests with its refined appearance and balanced taste.
1
Pre-cooked beetroot cut into half-centimeter slices and lightly fry in a small amount of olive oil.
- Beet: 2 pieces
- Olive oil: to taste
2
Chop the nuts, mash the feta with a fork. Mix the cheese and nuts.
- Walnuts: 2 tablespoons
- Feta cheese: 100 g
3
Assemble the tower: place lettuce leaves on a plate, add a beet slice on top of the lettuce, then a cheese-nut mixture, create 3-4 layers alternating beet with feta cheese, top with a bit of pesto, drizzle with olive oil and garnish with half a walnut.
- Green salad: to taste
- Beet: 2 pieces
- Feta cheese: 100 g
- Pesto: 2 tablespoons
- Olive oil: to taste
- Walnuts: 2 tablespoons