Mille-Feuille of Smoked and Raw Beetroot and Comté, with Watercress, and Nut Dressing

Name: Mille-Feuille of Smoked and Raw Beetroot and Comté, with Watercress, and Nut Dressing
Ingredients: 100 g (approx. 4 oz) Comté (a cheese from the Jura, France), cubed: otherwise use parmesan cheese or goat’s cheese; 1 bunch watercress, washed with hard stems removed or fine spinach leaves the leaves of two sprigs of fresh sage or oregano; 1 tablespoon ginger syrup or honey; 4 tbsp. raspberry vinegar; 2 tbsp hazelnut oil; a small handful hazelnuts, briefly toasted in a dry frying pan,; 2 raw beetroots (beets); 2 tbsp smoke chips; 4 parboiled beetroots (beets); freshly ground pepper and salt; 8 tbsp olive oil

Preparation info

Difficulty
Medium

Appears in

Home Made

By Yvette van Boven

Published 2011

About

Ingredients

4 parboiled beetroots (beets)
2 tbsp smoke chips
2 raw beetroots (beets)

Side dish
Starter
Vegetarian
Gluten-free

Method

Smoke the beetroots for 20 minutes on low heat. Then cut all beetroots, raw and smoked, as thinly as possible on a mandolin or using a good knife. Make the dressing with the ingredients from the list and sprinkle over the beetroot slices. Cover and leave to marinate for at least 1 hour until used.

Toast the nuts in a dry frying pan and chop coarsely.

Build the salads: stack alte