Create a colorful and festive appetizer with these beetroot bites, raw cream, and wild salmon roe. Replace traditional toasts with vegetables for a lighter and more original appetizer.
Preparation: 10 minutes • Cooking: 45 minutes to 1 hour
Ingredients for 6 people
- 3 medium-sized beets of different colors (red, yellow, white)
- 25 g raw cream
- 125 g wild salmon roe
- 1 nice stalk of dill
- Some amaranth microgreens
Method
- Cook the beets in a large pot of boiling water for 45 minutes to 1 hour depending on their size until tender.
- Drain and let them cool.
- Peel and slice them into about 1.5 cm thick rounds, then cut small circles with a cookie cutter from these slices.
- Place a little raw cream on each beet circle, top with salmon roe, and sprinkle with dill and amaranth before serving.
Photography: Aimery Chemin • Food styling: Audrey Cosson
