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
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Ingredients
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200g
cooked beets
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2
eggs
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4 tablespoons
Heavy cream or ricotta
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3 teaspoons
walnut oil
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1 tablespoon
chives
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1/3 cup
flour
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Fresh goat cheese
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Walnuts
Directions
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Preheat the oven on 375-400F
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Dice the beetroot and mix it in a blender. Add the eggs, the cream, oil, herbs and flour. Season to taste.
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Fill six individual muffin molds. Place 1 tbsp of goat cheese at the centre then top with one walnut half.
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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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