Beetroot-goat cheese Moelleux

By MarieGlobetrotter
January 4, 2013
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Beetroot-goat cheese Moelleux

Author Notes: These a new recipe that I got from my mother once I started miking beets.It's a nice and light spring or summer dishMarieGlobetrotter

Serves: 6

  • 200g cooked beets
  • 2 eggs
  • 4 tablespoons Heavy cream or ricotta
  • 3 teaspoons walnut oil
  • 1 tablespoon chives
  • 1/3 cup flour
  • Fresh goat cheese
  • Walnuts
  1. Preheat the oven on 375-400F
  2. Dice the beetroot and mix it in a blender. Add the eggs, the cream, oil, herbs and flour. Season to taste.
  3. Fill six individual muffin molds. Place 1 tbsp of goat cheese at the centre then top with one walnut half.
  4. Bake for 20 minutes. Let the moelleux cool down and serve cold with a salad, such as apple, walnut and spinach salad.

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