Ingredients
- 200 g herbed serac cheese (or ricotta)
- 100 g fresh Philadelphia-type cheese
- 1 tsp chopped chives
- 500 g cooked beetroot, finely diced or cut into very thin strips
- 1 red apple, peeled and cut into very thin strips
- 10 small gherkins, finely chopped
- 1 small shallot, finely chopped
- 3 tablespoons coarse-grain mustard
- 2 tablespoons soy sauce
- ½ tsp. chilli flakes
- 5 tbsp. lime juice
- salt and pepper
- 4 tbsp. sour cream
Instructions
- Mix the herb serac (or ricotta) with the fromage frais, chives and salt and pepper to taste, then press ¼ of the mixture into a round pastry cutter. Repeat 4 times.
- Mix the lime juice with the soy sauce, finely chopped gherkins, finely chopped shallot, mustard, chilli flakes and salt and pepper to taste, add the finely chopped beetroot and apple. Mix well.
- Place the pastry cutter on top of the serac and fromage frais mixture, then add ¼ of the beetroot tartar mixture. Press down with a fork. Repeat 4 times.
- Decorate with a little sour cream around the tartar and why not a few sprouts or watercress.
Note:
- Beetroot is rich in vitamin A (antioxidant), vitamin K (necessary for blood clotting), vitamin B9 (necessary for cell renewal), iron (especially in the leaves) and calcium. It also contains a lot of fibre.
- Its red/pink colour is due to betanin, which has an antioxidant and anti-inflammatory effect. Note that betanin is not very heat-resistant. Beetroot should therefore be eaten raw or steamed for no more than 15 minutes.
- Accompanied by slices of bread (ideally wholemeal), this recipe is perfectly balanced in terms of starch, vegetables and proteins.
Recipe & photo: Eat with Johanie
