Beetroot Millefeuille
1 serving
90 minutes
Beet millefeuille is an exquisite dish of French cuisine that impresses with its combination of flavors and elegant presentation. Based on the principles of classic millefeuille, this recipe replaces traditional puff pastry with tender slices of baked or boiled beetroot. Their rich, earthy taste is perfectly complemented by the spiciness of blue cheese, while the aromatic honey-mustard sauce adds depth and complexity. Arugula provides freshness, and basil adds a refined note. Beet millefeuille is perfect for festive dinners or romantic meetings, serving as a true table decoration. The ease of preparation combines with restaurant sophistication, making this dish accessible even for home cooking.
1
Bake or boil the beetroot, peel it, and slice it into 2-3 mm thick pieces.
- Beetroot: 1 piece
2
Cut the cheese into slices.
- Blue cheese: 70 g
3
In a glass, mix oil, mustard, and honey carefully to avoid crushing the mustard seeds. Add a pinch of salt and pepper, and mix again.
- Extra virgin olive oil: 2 tablespoons
- Wholegrain Dijon mustard: 50 g
- Buckwheat honey: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
4
On a pillow of arugula, place a tower made of beetroot and cheese, drizzle with sauce, and garnish with basil.
- Rocket (arugula): to taste
- Basil: to taste
