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Beetroot, Apple and Goat’s Cheese Millefeuille

By KACHEN

Beetroot, Apple and Goat’s Cheese Millefeuille

  • 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
  1. Wash the apples, use an apple corer to remove the core and cut into thin slices. Immediately drizzle with lemon juice.
  2. Cut the beetroot and goat’s cheese into thin slices. Wash the spinach.
  3. 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.
  4. Stack the beetroot, goat’s cheese and apple slices neatly and place them in the middle of the plates.
  5. Drizzle with the remaining dressing and decorate with the walnut halves. Serve with fresh crusty baguette.
KACHEN
KACHEN

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