Yellow beetroot rolls with shii také-hazelnut filling, légumaise truffle and Rucola Cress


(For 4 portions)

  • 2 large yellow beets
  • 200g shii také mushroom
  • roasted hazelnuts
  • dried thyme - Verstegen
  • Arqan argan oil
  • olive oil - Iluigi
  • Rucola Cress - Koppert Cress
  • BIO légumaise mushroom with truffle
  • Black pepper - Verstegen
  • Coarse sea salt - Verstegen



  • Peel and wash the beets.
  • Cut in half and use a mandolin to make fine, thin round slices on the largest side, 3 to 5 per person.
  • Immerse it very briefly (max. 30 seconds) in boiling water with sea salt.
  • Scoop out and cool in ice water.


  • Make the tartare with the rest of the beet (2/5). Chop these fine. Also cut the shii také (2/5) and some hazelnut (1/5) into small pieces.
  • Stew everything together until crispy with some olive oil. Season with a little thyme, black pepper and sea salt.


  • Now scoop a spoonful of tartare per slice of beet and roll into equal rolls. Place these together on a plate and heat up in the micro-wave before serving.

To finish off:

  • Place a wipe of légumaise in each plate and place the rolls next to each other.
  • Finish with a few drops of argan oil and some Rucola Cress.

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 60 minutes 
Techniques: veggies 
Plate: Black Bowl

Wild Cooking E-Book

Frank Fol – The Vegetables Chef®


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