Beetroot Sushi with goat cheese and Belberry fig and black pepper confit
- 30 minutes
- 4 servings
Ingredients
4 beetroot wraps
1 jar of goat cheese
1 box of arugula
1 box of watercress
1 cucumber, unseeded and cut in julienne
1 apple, unpitted and finely chopped
1 jar of Belberry fig and black pepper confit
100 gr or 3.5 oz walnuts
Black pepper
- Put the beetroot wraps on the sushi mat and cover the wrap with the goat cheese
- Make the wraps as you make a real sushi. Take care when rolling up, make sure that you press very well, to obtain a solid roll.
- Cover the goat cheese with the arugla and the watercress
- Put a handfull cucumber and the apple in the middle of the wraps
- Add the walnuts and the fig and black pepper confit
- Add the black pepper
- Roll the sushi with the sushi mat and press well
- Allow them to cool down in the fridge for about 30 minutes
- Cut with a sharp knife in small rolls
