Beetroot puree with pecorino biscuits

Name: beetroot puree with pecorino biscuits
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1 egg; 200 g boiled beets; 100 g white cheese cubes crumbled; 1 tl dried tarragon; 3 el extra virgin olive oil; 50 g pecorino (cheese) grated; 1 hand arugula lettuce, bag a 75 g

A tasty recipe. The vegetarian starter contains the following ingredients: egg, boiled beets, white cheese cubes (crumbled), driededragon, extra virgin olive oil, pecorino (cheese) (grated), arugula (lettuce and bag a 75 g).

Ingredients

Kitchen Stuff

blender

Directions

Split the egg (the protein is not used). Puree the beetroot with the cheese and the egg yolk, season with the tarragon, 2 tbsp oil, (freshly ground) pepper and salt. Put the puree in a bowl. Heat a frying pan with non-stick coating. Spoon 4 tbsp pecorino next to each other, so that you get 4 pecorino biscuits. Fry them until golden on a medium heat. Let them carefully slide out of the pan onto a chilled plate and stiffen.
Mix the arugula with the rest of the oil and salt and pepper to taste. Spoon the beetroot into 4 bowls and garnish with the arugula. Put a pecorino biscuit in the puree just before serving.