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)
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.