Verrine beet and avocado
- Total time
- 15 min
- servings
- 4 servings
- Dish type
- Appetizer
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Contains milkContains sesameVegetarianPescatarianPork-freeAlcohol-freeGluten-freeKosher : to verifyHalal : to verify
Prep
15 min
Total time
15 min
Ingredients
Ingredients
servings
- 250 g 250 g Cooked beetroot
- 1 1 Counsel
- 0,5 0.5 Lemon(s)
- 4 c. à soupe 4 tablespoons Fresh Cream
- 1 c. à café 1 cup of coffee Balsamic vinegar
- 1 c. à soupe 1 tbsp Sesame seeds
- Salt pepper
Method
- 1
Start by preparing the avocado foam. Peel and remove the core of your avocado, then mix (or crush with the fork) its flesh with the lemon juice. Add 1 tablespoon of fresh cream to finish, salt and pepper.
- 2
Continue preparing the beet moss. Slice your beet into pieces, then mix it with the remaining cream, then add balsamic vinegar, salt and pepper.
- 3
To set your aperitif verrines, first put the red beet moss and then the avocado cream (you can alternate several layers if you wish). Finish with sprinkled sesame seeds, and store in the refrigerator until ready to serve.
Nutrition
- calories
- 160 kcal
- fatContent
- 12 g
- fiberContent
- 4 g
- sugarContent
- 5 g
- sodiumContent
- 180 mg
- proteinContent
- 4 g
- cholesterolContent
- 15 mg
- carbohydrateContent
- 10 g
- saturatedFatContent
- 5 g
- unsaturatedFatContent
- 7 g
Indicative values from the source, for the original recipe.
Source : recette-plus
Reviews
Reviews
★★★★★
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