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Beetroot layered with fresh goat’s cheese and alfalfa sprouts

Sans oeufs Emile NoëlEgg-free végétarien Emile NoëlVegetarian Sans gluten Emile NoëlGluten-free

Quantities: Serves 4 |  Preparation Time: 20 min |  Cooking time: /


  • 4 Beetroot
  • 170g Fresh farm goat cheese with garlic
  • Alfalfa shoots


– Brush the beetroot under water to remove the soil without peeling them.
– Do not pierce them to check the cooking, as they would lose juice, but rub the skin around the stem to see if it comes off easily.
– Depending on the size, allow 30 min to 1 hour for steaming or up to 2 hours 30 mins in salt water.
– Put the vegetable under a drizzle of cold water, the peel will come off easily if it is well cooked.
– Cut the beetroot and fresh goat cheese into 1/2 cm thick slices.
– Mix the fruit puree with 10% water to obtain a natural coulis (leave the skin of the fruit).
– Make a millefeuille: a layer of beetroot, a layer of goat cheese
– Cover with a few drops of coulis and repeat the operation, finishing with a layer of beetroot.
– Sprinkle the millefeuille with alfalfa shoots.
– Season with Emile Noël Greek organic extra virgin olive oil.

Recipe from © Biochef

Do not peel the beetroot before cooking and keep part of the stem so that it does not lose too much juice and keeps its colour

Recette Millefeuille betterave Emile Noël

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