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Beets Millefeuille with Mozzarella Cheese https://www.metro.ca/userfiles/image/recipes/mille-feuille-de-betteraves-a-la-mozzarella-10002.jpg PT10M PT30M PT40M
Place the beets in a pot and cook them in boiling water about 30 minutes or until tender. In a bowl, whisk together the orange zest and juice, the balsamic vinegar, the oil, a pinch of fleur de sel and some pepper. When the beets are cooked through, remove from the heat, rince under cold water, peel them and cut them into thin slices. Let them marinate in the vinaigrette. To assemble the millefeuille, place one slice of beets on a plate, top with a slice of mozzarella, and repeat with more beets and cheese until one millefeuille consists on slices from one whole beet and ½ of a mozzarella ball. Repeat with the 3 other portions. Top with some leftover vinaigrette and garnish with some basil leaves.
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4 medium red beets, washed 2 cups balls of mozzarella di bufala, drained and sliced 1/2 cup (125 mL) basil leaves, washed and well drained fleur de sel and pepper
Beets Millefeuille with Mozzarella Cheese

Beets Millefeuille with Mozzarella Cheese

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4
servings
0:10
Preparation
0:30
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    medium red beets, washed
  • 2 cups
    balls of mozzarella di bufala, drained and sliced
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    SELECTED VARIETIES OR 3.49 EA.


  • 1/2 cup
    (125 mL)
    basil leaves, washed and well drained

  • fleur de sel and pepper
  • vinaigrette


  • zest and juice of one orange
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  • 2 Tbsp.
    (30 mL)
    white balsamic vinegar
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    250 ml SELECTED VARIETIES


  • 1/4 cup
    (65 mL)
    olive oil

  • fleur de sel and pepper, to taste
Imprimer ma sélection

Preparation

Place the beets in a pot and cook them in boiling water about 30 minutes or until tender.

In a bowl, whisk together the orange zest and juice, the balsamic vinegar, the oil, a pinch of fleur de sel and some pepper.

When the beets are cooked through, remove from the heat, rince under cold water, peel them and cut them into thin slices.

Let them marinate in the vinaigrette.

To assemble the millefeuille, place one slice of beets on a plate, top with a slice of mozzarella, and repeat with more beets and cheese until one millefeuille consists on slices from one whole beet and ½ of a mozzarella ball.

Repeat with the 3 other portions.

Top with some leftover vinaigrette and garnish with some basil leaves.

Source : Zeste

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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