A really yummy salty smoothie

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.

Ingredients

- ½ log of refined goat cheese

- 600g of cooked beets

- 10 cl of liquid cream

- 50 cl of water

- 3 tablespoons of balsamic vinegar

- 20 raspberries + a few for the presentation

- A few pinches of Espelette pimento

- Salt/Pepper

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