For the Beetroot shell:
1 medium beetroot
1 tablespoon of lemon juice
1 tablespoon of extra virgin olive oil
Pinch of salt
For the Filling:
150g of blue cheese
100g of California Walnuts
1. Peel the beetroot and cut into slim slices using a mandolin slicer. The slices must have flexibility, but they shouldn’t be broken easy.
2. Put the beets in a bowl and add the lemon juice, olive oil and salt. Mix the ingredients with hands until all the slices are generously soaked. Let them marinate for 30 minutes and then drain.
3. Fill in the beet slices with the blue cheese and chopped walnuts mix. Put approximately one walnut in each one to garnish.
4. Serve it accompanied by basil and extra virgin olive oil.
Recipe courtesy of California Walnuts