Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

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.
4
0 0 0 0
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

Rate this recipe
0 Vote
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
  • 1/2 cup
    (125 mL)
    basil leaves, washed and well drained
    You might like:

    Flyer Deal  (1)
    FRESH BASIL HERB

    FRESH BASIL HERB

    $3.99 ea.

    100 g PRODUCT OF MEXICO



  • fleur de sel and pepper
  • vinaigrette


  • zest and juice of one orange
  • 2 Tbsp.
    (30 mL)
    white balsamic vinegar
  • 1/4 cup
    (65 mL)
    olive oil
    You might like:

    Flyer Deals  (2)
    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    $3.99 ea.

    500 ml SELECTED VARIETIES


    SAVE $3.00
    DECECCO EXTRA VIRGIN OLIVE OIL

    DECECCO EXTRA VIRGIN OLIVE OIL

    $6.99 ea.

    750 ml



  • 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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.