Prep: 40 minutes



Beetroot shell
1 medium beetroot 

1 tablespoon of lemon juice

1 tablespoon of additional virgin olive oil

Pinch of salt



Filling
150g blue cheese

100g walnuts

Basil 



Peel the beetroot and lower into skinny slices utilizing a mandolin slicer. The slices will need to have flexibility, however they shouldn’t be damaged simply.



Put the beets in a bowl and add the lemon juice, olive oil and salt. Combine the substances together with your arms till all of the slices are generously soaked. Allow them to marinate for 30 minutes after which drain.



Fill the beet slices with the blue cheese and chopped walnuts combine. Put roughly one walnut in every one to garnish. 



Serve and accompany with basil and additional virgin olive oil.



Recipe from California Walnuts (californiawalnuts.uk)



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