Feeds 4
2 Â Chioggia beetroot
8 Slices of young Cantal
3 tbsp extra virgin olive oil
1 tbsp raspberry vinegar
1 tsp mild mustard
3 basil leaves
Salt & pepper to taste
Pink peppercorn
20 gr crushed hazelnuts
Use a mandoline slicer to thinly slice the beetroot and Cantal. With a cookie cutter, make a 4cm diameter round in each slice. Leftovers can be used in a salad.
Make the dressing by whisking the olive oil, vinegar and mustard until smooth and creamy. Add salt and pepper to taste.
Alternate the slices of beetroot and Cantal to form a rosette pattern on your plate.
Brush with the dressing, finish with scattered pink peppercorn, a pinch of salt and some fresh basil leaves.
