Ingredients

• 500 g cooked beetroot
• 160 g spreadable goat cheese
• 75 g fresh cream
• 75 g fresh cream
• 2 untreated green apples
• 1 lemon
• shoots
• salt
• pepper

Wash well the apples, cut them into thin slices and drizzle them with the lemon juice. Cut thin slices also beetroot. Jumbled up goat cheese with cream, season the mixture with a pinch of salt and a pinch of pepper and put it in a pastry bag. Whip millefeuille, alternating apple slices, beetroot slices and layers of goat's cream. Complete with sprouts and serve.

To know: the pulp of the apples, in contact with the air, oxidizes and becomes dark, the lemon juice with its acidity solves the inconvenience.

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