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



  • 4 parboiled beetroots (beets)
  • 2 tbsp smoke chips
  • 2 raw beetroots (beets)
  • a small handful hazelnuts, briefly toasted in a dry frying pan,
  • 1 bunch watercress, washed with hard stems removed or fine spinach leaves the leaves of two sprigs of fresh sage or oregano
  • 100 g (approx. 4 oz) Comté (a cheese from the Jura, France), cubed: otherwise use parmesan cheese or goat’s cheese
  • 2 tbsp hazelnut oil

For the Dressing

  • 4 tbsp. raspberry vinegar
  • 1 tablespoon ginger syrup or honey
  • 8 tbsp olive oil
  • freshly ground pepper and salt


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 alternating leaves and marinated beetroot slices on 4 plates.

Divide the Comté between the plates and sprinkle the salads with the hazelnuts and the sage or oregano leaves. Trickle some hazelnut oil over each salad.

Use the leftover smoked beetroot the following day in a club sandwich.