Beet layers with cream cheese

Preparation Time: To cook beets (depending on size) 2 to 3 hours + assembly: 45 minutes

Ease of Preparation is Intermediate

Yield: 4 portions

Ingredients

• 300 grams beets
• 1 piece artichoke
• juice of one lemon
• 5 grams flour
• 200 grams Philadelphia cream cheese
• 100 grams baby salad greens
• ½ cup chives
• 100 millilitres olive oil
• 5 grams truffles
• salt

Directions

1. Cook beets in water until tender. When cooked and cooled cut them using a round cookie cutter.
2. Cook the artichoke in a blanc de cuisson (1/2 litre water, salt to taste, juice of half lemon and 5 grams flour) until tender.
3. Mix cream cheese until softened.
4. Layer the beets using a small circle mould beginning with a slice of beet, then cream cheese, then the artichoke, another slice of beet, another layer of cheese, and so on. Finish with a slice of beet and remove circle moulds.
5. Garnish the plate with a fine selection of young greens and chives salad. Season with olive oil and lemon juice, place truffle slices on top.