Always nice with beetroot, but a mix of red, yellow and chioggia (white-pink) is even nicer. And you get a lot of wafer-thin slices from just one beetroot.
Ingredients for an appetizer for 4 people
Preparation:10 minutes
Oven time:25 minutes
- 4 slices of frozen puff pastry
- 2 to 3 small raw beetroots
- 40 g blue cheese
- 4 tsp Dijon mustard
- 20 g walnuts
- ± 4 tbsp liquid honey (squeeze bottle)
- 1 egg(yolk)
- few sprigs of parsley
- salt &pepper from the mill
Preparation method
- Preheat the oven to 200 °C.
- Let the puff pastry sheets thaw slightly on a baking tray lined with baking paper.
- Cut off the four corners with a knife until you're left with a circle, or just leave them nice and square, if that's too much fun for you.
- Brush a 1 cm edge with some beaten egg (yolk).
- Prick the dough inside a few times with a fork and spread with a thin layer of mustard.
- Peel the beetroot and cut with the cheese slicer/peeler into wafer-thin slices. Spread over the dough in a fan.
- Sprinkle with the crumbled blue cheese and walnuts plus a lot of pepper from the mill.
- Squeeze honey over each one.
- Bake them slightly under the middle of the oven for about 25 minutes until they are cooked and crispy. Make sure to check whether the bottom of the dough is cooked.
- Garnish with some parsley.
- DELICIOUS WITH:A small green salad.
Eat 
tasty!
This recipe comes from the book Slim without packages &bags by Karin Luiten, €24.99. Pre-order your copy via AKO.nl.
