Beets, goat cheese and Espelette pimento. Twigs are gong to adore this light and furiously gourmet recipe to be served as a starter.
Preparation :
Dice up the beets.
Remove the crust from the goat cheese log.
Pour in a blender the liquid cream, the beets and the cut up goat cheese log.
Add the balsamic vinegar and the Espelette pimento.
Slowly pour the water until you obtain a liquid texture, a little thin and unctuous.
Season with salt and pepper.
Pour the smoothie in glasses, sprinkle with the remaining raspberries.
Put in a cool place
Serve nice and fresh.
Also discover the beet-blueberries smoothie bowl and the no lactose smoothie with goat milk and banana.
