Beetroot Parchment, Goat Cheese and Torrefied Almonds


  • 4 beetroots
  • 20 g goat cheese
  • 60 g  almonds
  • 10 g snow peas puree
  • 15 g Malaysian red palm oil
  • 5 g balsamic vinegar
  • salt & pepper


  1. With a mandoline, slice the beetroot very thinly
  2. Brush them with Malaysian red palm oil and balsamic vinegar, season to taste.
  3. Torrefy the almonds in the oven for 5 minutes until they become golden brown
  4. Cut the goat cheese in small cubes. Set aside.
  5. Cook the snow peas and make a puree (blend with whipping cream), put the puree in a piping bag with a round nozzle.
  6. Arrange the different ingredients on a plate and serve.