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