Serves: 4 people
Prep time: 15 minutes
Ingredients
1 large, pre-boiled beetroot
1 pack of neutral-flavour cream cheese
1 tbsp Nicolas Vahé Jam / Blackcurrant & Pomegranate
Nicolas Vahé Salt / Red Wine & Bay Leaves to taste
30 g walnuts, dry-roasted and coarsely chopped
Nicolas Vahé Olive oil / Walnut
Preparation
Cut the beetroot into about 8-12 thin slices.
Mix cream cheese with jam and add salt to taste.
Top off each slice with a teaspoon of cream cheese.
Garnish with roasted walnuts and walnut oil.
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