1 package of phyllo pastry (700 g)
750 g of chèvre or ricotta cheese
Fresh parsley chopped to taste
Salt and olive oil to taste
3 tablespoons of honey
2 small red beets
Lime juice
1 tablespoon of butter
2 tablespoons of cachaça glaze
3 tablespoons of vinegar
1 1/2 teaspoons of Dijon mustard
Cayenne pepper to taste
9 tablespoons of extra virgin olive oil
Fresh frisée and romaine lettuce leaves
1 package of phyllo pastry (700 g)
750 g of chèvre or ricotta cheese
Fresh parsley chopped to taste
Salt and olive oil to taste
3 tablespoons of honey
2 small red beets
Lime juice
1 tablespoon of butter
2 tablespoons of cachaça glaze
3 tablespoons of vinegar
1 1/2 teaspoons of Dijon mustard
Cayenne pepper to taste
9 tablespoons of extra virgin olive oil
Fresh frisée and romaine lettuce leaves
Unfold the phyllo pastry and cut into squares with two layers, each 15 cm
Season the chèvre cheese with parsley, salt, and olive oil
Place 1 tablespoon of that mixture on each square of phyllo
Make a triangle with each piece and drizzle a small amount of honey onto each triangle
In a baking dish, bake at low heat (160°C) for two minutes or until the pastry is crispy
Peel the beets and cut into 12 sticks
Soak them in water with lime juice
While that's happening, melt the butter with cachaça glaze in a skillet
Add the beets and stir quickly then remove from heat
Prepare a dressing with vinegar, mustard, remaining honey, salt, and pepper
Add the olive oil while whisking with a hand mixer
Season the greens with that dressing, add the phyllo triangles and beets, and serve.
