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

Beet:

• 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.

Tartare:

• 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.

Rolls:

• 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