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Beetroot Millefeuille

Beetroot Millefeuille

This Beetroot Millefeuille is an elegant, colorful dish that layers earthy sweetness with creamy, tangy richness. Thin slices of tender beetroot are stacked with smooth goat cheese to create a striking terrine that is both refined and flavorful. After chilling to set, the millefeuille is sliced into beautiful portions and served with a vibrant mustard–herb dressing enriched with finely chopped hard-boiled egg. Light, sophisticated, and visually stunning, this dish makes a perfect starter for a festive meal or an impressive addition to any table.

Prep Icon
Prep
25 min
Bake
40 min
Total
65 min
Serving Icon
Serving
6 people
Recipe Type
Starter
Recipe Main Image

Ingredients

4 to 6 beetroots (depending on size)
150 g fresh goat cheese

Dressing
1 tsp Dijon mustard
2 tbsp cider vinegar
3 tbsp olive oil
2 tbsp peanut oil
Chives, parsley or basil
Salt,pepper
1 egg

Instructions

  1. Cook the beetroots for 40 min with the pressure­cooker. Cut them in 2 mm thick slices.
  2. In a terrine, put a layer of beetroot; make sure there is no space between the beetroots. Season with salt and pepper.
  3. Spread a layer of goat cheese, as thick as the beetroot layer. Keep on alternating beetroot and goat cheese layers while ingredients last. Last layer should be beetroot. Add salt and pepper again .
  4. Refrigerate for several hours.
  5. Mix all ingredients for the dressing, then add the hard boiled egg cut into small pieces.
  6. Make 8 mm millefeuille slices and serve wit h the dressing on the side

Tips

The dressing must be spicy .

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