Beetroot, feta & shiso "cake"


A simple yet sophisticated looking first course for summer dinner parties, yes please! This yummy recipe where mediterranean meets japanese will surprise your guests :)


One small cooked beetroot per person
100g feta cheese
1 tablespoon cream
2 shiso leaves (japanese mint)
Garlic powder

for the sauce:
3 table spoons Balsamic vinegar
1 tea spoon soy sauce
1 table spoon neutral oil 
furikake and edible flowers for topping

In a bowl, combine the finely crumbled feta cheese with the cream, thinly minced shiso leaves and a pinch of salt, pepper and garlic powder. Mix well.

Slice the beetroot. Spread a thin layer of feta cream between each slice and top with furikake seasoning.

In a small bowl, combine the ingredients for the sauce : balsamic vinegar, soy sauce and neutral oil.

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