Beetroot, Apple and Goat's Cheese Millefeuille
people
- 1-2 apples
- 2 tbsp lemon juice
- 250 g beetroot
- 150 g goat's cheese
- 80 g baby spinach
- 4 tbsp olive oil
- 2 tbsp white balsamic vinegar
- 2 tbsp honey
- 8 walnut kernels
- Salt and freshly ground black pepper
- Wash the apples, use an apple corer to remove the core and cut into thin slices. Immediately drizzle with lemon juice.
- Cut the beetroot and goat's cheese into thin slices. Wash the spinach.
- Combine the vinegar with the honey. Add salt, pepper and olive oil. Use half of the dressing to season the spinach and distribute it on plates.
- Stack the beetroot, goat's cheese and apple slices neatly and place them in the middle of the plates.
- Drizzle with the remaining dressing and decorate with the walnut halves. Serve with fresh crusty baguette.
